Mostrando 4 resultados de: 4
Filtros aplicados
Área temáticas
Microorganismos, hongos y algas(3)
Farmacología y terapéutica(2)
Fisiología humana(2)
Tecnología de las bebidas(1)
Año de Publicación
2008(4)
Origen
scopus(4)
Fermented soyabean products as hypoallergenic food
Conference ObjectAbstract:Palabras claves:Autores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Juana Frias, Song Y.S., Vidal‐Valverde C.Fuentes:scopusImmunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products
ArticleAbstract: Food allergy has become a public health problem that continues to challenge both the consumer and thPalabras claves:fermentation, microbial proteolysis, hypoallergenic foods, antigenicity, GLYCINE MAX, Ige immunoreactivity, protien, food allergy, soybeanAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Juana Frias, Song Y.S., Vidal-Valdeverde C.Fuentes:scopusQuantification of human IgE immunoreactive soybean proteins in commercial soy ingbkp_redients and products
ArticleAbstract: The objective of this study was the detection and quantification of human IgE immunoreactive soybeanPalabras claves:Allergen quantification, Immunoreactivity, Sandwich ELISA, Soy ingbkp_redients, Soybean productsAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Song Y.S.Fuentes:scopusPurification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingbkp_redients, and products
ArticleAbstract: Protein P34 (Gly m Bd 30K) is the immunodominant allergen in soybean (Glycine max L.). The objectivePalabras claves:Antigenicity, Gly m Bd 30K/P34, Soy products, Soybean genotypes, Thermal stabilityAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Wilson S.Fuentes:scopus