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Tecnología alimentaria(3)
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scopus(3)
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:scopus