peanut is one of the eight most common causes of IgE-mediated food allergies
worldwide, and the incidence of peanut allergy is expected to escalate due to the increasing consumption of peanut products.
Peanut is often considered the most potent allergen.
Eleven peanut allergens have been officially recognized by the
Allergen Nomenclature Sub-committee of the International Union of Immunological Societies.
Among these allergens, Ara h 1 and Ara h 2 are considered major allergens as they are immunologically recognized by more than 90% individuals with peanut allergies.
The increased prevalence of peanut food allergy in recent years
has resulted in a demand for methods that control allergens in peanut pro ducts .
Previously,effects of various food processing methods, including thermal, nonthermal, genetic modification, and chemical methods were studied for evaluating their impact on the structural and allergenic properties reported that frying and boiling peanuts resulted in a decreased IgE binding capacity to Ara h 2 and Ara h 3
peanut is one of the eight most common causes of IgE-mediated food allergies
worldwide, and the incidence of peanut allergy is expected to escalate due to the increasing consumption of peanut products.
Peanut is often considered the most potent allergen.
Eleven peanut allergens have been officially recognized by the
Allergen Nomenclature Sub-committee of the International Union of Immunological Societies.
Among these allergens, Ara h 1 and Ara h 2 are considered major allergens as they are immunologically recognized by more than 90% individuals with peanut allergies.
The increased prevalence of peanut food allergy in recent years
has resulted in a demand for methods that control allergens in peanut pro ducts .
Previously,effects of various food processing methods, including thermal, nonthermal, genetic modification, and chemical methods were studied for evaluating their impact on the structural and allergenic properties reported that frying and boiling peanuts resulted in a decreased IgE binding capacity to Ara h 2 and Ara h 3
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