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Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

Carmen Cuadrado,Hsiaopo Cheng,Africa Sanchiz,Isabel Ballesteros,Michael Easson,Casey C Grimm,M Carmen Dieguez,Rosario Linacero,Carmen Burbano,Soheila J Maleki

Food Chemistry（2018）

Cited 33|Views13
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Abstract
•Enzymatic digestion during sonication decreased cashew and pistachio IgE reactivity.•Heat plus enzyme digestion and sonication reduced IgE reactivity significantly.•Autoclave plus enzyme treatment and sonication reduced IgE reactivity significantly.
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