| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538863 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We study the influence of thermal and pressure treatments on peanut allergenicity. ⺠We analyze the changes in protein secondary structure, solubility, and digestibility. ⺠The pressure treatment analyzed decreases in vitro allergenicity of roasted peanut. ⺠Pressure treatment increases protein unfolding and digestibility. ⺠This treatment could be a technique to improve food safety.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Beatriz Cabanillas, Soheila J. Maleki, Julia RodrÃguez, Carmen Burbano, Mercedes Muzquiz, MarÃa Aránzazu Jiménez, Mercedes M. Pedrosa, Carmen Cuadrado, Jesús F. Crespo,