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Involvement of raw and heated egg yolk in children food allergy to egg

Archive ouverte | Brossard, Chantal | CCSD

Food allergy to egg is commonly diagnosed in childhood with good prognosis. Egg white (EW) is considered as the main culprit but egg yolk (EY) retained less attention and its clinical involvement remains unclear. Children with foo...

Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

Archive ouverte | Lechevalier-Datin, Valérie | CCSD

Egg products represent 15 to 50% of egg consumption in Europe depending on the country. For microbiological safety reasons, thermal treatments are applied to egg products. Liquid egg products are pasteurized for 2 to 6 min around ...

Thermal processing and allergenic potential of egg for children

Archive ouverte | Brossard, Chantal | CCSD

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