Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8813
Abstract: BACKGROUND Ovomucoid (OVM) is the dominant allergen found in egg white. The heat-induced changes on chicken OVM structure and antigenic properties were assessed at acidic, neutral and alkaline pH values. RESULTS The fluorescence spectroscopy measurements… read more here.
Keywords: thermal processing; processing structure; structure; antigenicity ... See more keywords