The Effect of the Food Matrix on the In Vitro Bio‐Accessibility and IgE Reactivity of Peanut Allergens

Autor: Aida Semic-Jusufagic, Hervé Bernard, Karine Adel-Patient, E. N. Clare Mills, Rebekah Sayers, Frances Smith, Philip J. Padfield, Angela Simpson, Ivona Baricevic, Wentong Xue, Anuhradha Balasundaram, Carol Ann Costello, Huan Rao

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2020, 64 (14), pp.1-9. ⟨10.1002/mnfr.201901093⟩
Molecular Nutrition and Food Research, 2020, 64 (14), pp.1-9. ⟨10.1002/mnfr.201901093⟩

International audience; Scope: Factors such as food processing, the food matrix, and antacid medication may affect the bio-accessibility of proteins in the gastrointestinal tract and hence their allergenic activity. However, at present they are poorl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::886490fd2584225307cd3b6bf3b531cd
https://hal.inrae.fr/hal-03349630