Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

Article

Abstract: Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown

Palabras claves:

Cashew, enzymatic hydrolysis, Food allergy, Pistachio, Pressure processing, processed foods, Sonication, thermal processing

Autores:

Burbano C., Cheng H., Cuadrado C., Dieguez M.d.C., Easson M., Grimm C.C., Isabel Ballesteros Redondo, Linacero R., Maleki S.J., Sanchiz A.

Fuentes:

scopus