Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Rosario Linacero"'
Publikováno v:
Allergies, Vol 1, Iss 3, Pp 150-162 (2021)
Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list of the most allergenic foods includes tree nuts, and their presence must be indicated on food labels. Most nut allergen
Externí odkaz:
https://doaj.org/article/e30670951d3a424eb043233ccbaab921
Autor:
Rosario Linacero, Carmen Cuadrado
Publikováno v:
Foods, Vol 11, Iss 10, p 1520 (2022)
Food allergy is a worldwide health problem that concerns all ages from infants to adults [...]
Externí odkaz:
https://doaj.org/article/cdc20d50b3d14f14a27a483a4ad1371a
Publikováno v:
Foods, Vol 10, Iss 6, p 1421 (2021)
Peanut (Arachis hypogaea) contains allergenic proteins, which make it harmful to the sensitised population. The presence of peanut in foods must be indicated on label, to prevent accidental consumption by allergic population. In this work, we use chl
Externí odkaz:
https://doaj.org/article/67b5e5a7cdde42fd89de356beb1bf8fc
Publikováno v:
Foods, Vol 9, Iss 6, p 729 (2020)
Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the developm
Externí odkaz:
https://doaj.org/article/941873284b5340feae3868e580ba4195
Autor:
Fatima Vicente, Africa Sanchiz, Rosa Rodríguez-Pérez, Maria Pedrosa, Santiago Quirce, Joseph Haddad, Colette Besombes, Rosario Linacero, Karim Allaf, Carmen Cuadrado
Publikováno v:
Molecules, Vol 25, Iss 7, p 1742 (2020)
Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes
Externí odkaz:
https://doaj.org/article/48f8337ca519433c833fc21b5a9dec76
Publikováno v:
Molecules, Vol 25, Iss 4, p 954 (2020)
Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addit
Externí odkaz:
https://doaj.org/article/f57d515e78234a55a34b015e37d59f80
Autor:
Nuria Prieto, Carmen Burbano, Elisa Iniesto, Julia Rodríguez, Beatriz Cabanillas, Jesus F. Crespo, Mercedes M. Pedrosa, Mercedes Muzquiz, Juan Carlos del Pozo, Rosario Linacero, Carmen Cuadrado
Publikováno v:
Foods, Vol 3, Iss 2, Pp 279-289 (2014)
Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modificatio
Externí odkaz:
https://doaj.org/article/f0d7d0c5f2fb41e0b05b2b9fd432eba9
Publikováno v:
BioTechniques, Vol 30, Iss 4, Pp 718-720 (2001)
Externí odkaz:
https://doaj.org/article/e4ae12844a8d4d0596762bf26611d95a
Autor:
Carmen Cuadrado, Africa Sanchiz, Claudia Arribas, Mercedes M. Pedrosa, Pedro Gamboa, Diana Betancor, Carlos Blanco, Beatriz Cabanillas, Rosario Linacero
11 Pág.
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitize
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0e451f33779e37480a5beb04439079
http://hdl.handle.net/10261/330077
http://hdl.handle.net/10261/330077
Autor:
Eva Guillamón, Claudia Arribas, Mercedes M. Pedrosa, Africa Sanchiz, Carmen Cuadrado, Blanca Cabellos, Rosario Linacero
Publikováno v:
LWT. 105:250-256
Nuts are a rich source of nutritional compounds with beneficial effect on health. The objective of this study was to evaluate the effect of heat and/or pressure processing on protein and phenolic compounds (anthocyanins, flavonols, tartaric esters an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::585b4024149106745025f433b378c9b9
https://doi.org/10.1016/j.lwt.2019.02.035
https://doi.org/10.1016/j.lwt.2019.02.035