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Technological advances in egg product processing with reference to allergenicity

Archive ouverte | Lechevalier-Datin, Valérie | CCSD

Egg is a widely used ingredient in many food products all around the world. It is indeed a major source of high quality proteins and essential nutrients and provides many desirable functional attributes such as foaming, emulsifyin...

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...

Reactivity of egg-allergic children to thermally treated egg and its fractions assessed by skin prick-testing reveals two main profiles

Archive ouverte | Brossard, Chantal | CCSD

Reactivity of egg-allergic children to thermally treated egg and its fractions assessed by skin prick-testing reveals two main profiles. First Interantional Conference - COST ImPARAS Improving Allergy Risk Assessment Strategy for ...

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