In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins

Autor: Elisabetta De Angelis, Danilo Di Bona, Rosa Pilolli, Roberto Loiodice, Anna Luparelli, Lucia Giliberti, Angela M. D’Uggento, Maria Pia Rossi, Luigi Macchia, Linda Monaci

Publikováno v: Nutrients; Volume 14; Issue 4; Pages: 874
Nutrients 14 (2022). doi:10.3390/nu14040874
info:cnr-pdr/source/autori:De Angelis E.; Di Bona D.; Pilolli R.; Loiodice R.; Luparelli A.; Giliberti L.; D'uggento A.M.; Rossi M.P.; Macchia L.; Monaci L./titolo:In Vivo and In Vitro Assessment and Proteomic Analysis of the Effectiveness of Physical Treatments in Reducing Allergenicity of Hazelnut Proteins/doi:10.3390%2Fnu14040874/rivista:Nutrients/anno:2022/pagina_da:/pagina_a:/intervallo_pagine:/volume:14

Hazelnut is a widespread nut species, especially present in Europe, that can be consumed raw or roasted thanks to its pleasant taste and nutritional properties. In addition to renowned beneficial properties hazelnuts contain several proteins capable

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::069bc8eb4850090c8742d9817b0ee40d
https://pubmed.ncbi.nlm.nih.gov/35215523