| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539284 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Enzymatic treatment of roasted peanut boosted protein solubility and reduced allergens. ⺠Blanching of roasted peanut enhanced the efficiency of enzymatic treatment. ⺠Enzymatic treatment was less effective in reducing allergens in raw peanut. ⺠Post-harvest treatment has the potential to produce peanut with reduced allergenicity. ⺠Absence of allergenic potential in treated peanut needs to be confirmed in vivo.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jianmei Yu, Mohamed Ahmedna, Ipek Goktepe, Hsiaopo Cheng, Soheila Maleki,