Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio.
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DOI: 10.1016/j.foodchem.2017.08.120
Abstract: Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study… read more here.
Keywords: cashew; cashew pistachio; enzymatic hydrolysis; influence enzymatic ... See more keywords