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Different thermal processing effects on peanut allergenicity.

Tong ZhangYunfeng ShiYanqing ZhaoJianying WangMinjia WangBing NiuQin Chen
Published in: Journal of the science of food and agriculture (2018)
Our findings indicate that peanut allergies are related to peanut thermal processing methods. In our mouse model, the raw, roasted and boiled peanuts elicited different degrees of allergic response. Compared with raw peanut, roasted peanuts show a higher allergenicity, whereas the boiled peanuts show a lower allergenicity. © 2018 Society of Chemical Industry.
Keyphrases
  • mouse model