TY  - JOUR
AU  - Cuadrado Vives, María Carmen
AU  - Cheng, Hsiaopo
AU  - Sanchiz Giraldo, África
AU  - Ballesteros Redondo, María Isabel
AU  - Easson, Michael
AU  - Grimm, Casey 
AU  - Diéguez, Carmen
AU  - Linacero De La Fuente, M. Rosario
AU  - Burbano, Carmen
AU  - Maleki, Soheila 
PY  - 2018
DO  - 10.1016/j.foodchem.2017.08.120
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/12103
T2  - Food Chemistry
AB  - 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...
LA  - eng
M2  - 372
PB  - Elsevier
KW  - Cashew
KW  - Pistachio
KW  - Food allergy
KW  - Enzymatic hydrolysis
KW  - Processed foods
KW  - Thermal processing
KW  - Pressure processing
KW  - Sonication
TI  - Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
TY  - journal article
VL  - 241
ER  -