Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens

Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens

Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts,...

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Bibliographic Details
Main Authors: Claudia Arribas, Africa Sanchiz, Mercedes M. Pedrosa, Selene Perez-Garcia, Rosario Linacero, Carmen Cuadrado
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
peanut
hazelnut
pistachio
cashew
food allergy
heat/pressure treatments
Online Access:https://www.mdpi.com/2304-8158/13/22/3549
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