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High Pressure Research
An International Journal
Volume 29, 2009 - Issue 4: PROCEEDINGS OF THE XLVIITH EUROPEAN HIGH PRESSURE RESEARCH GROUP (EHPRG 47) MEETING, PARIS (FRANCE), 6–11 SEPTEMBER 2009
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Bio and food sciences

IgE binding capacity of apple allergens preserved after high pressure treatment

Avelina Fernández Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Burjassot, SpainCorrespondence[email protected]
,
Peter Butz Department of Safety and Quality of Fruits and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
&
Bernhard Tauscher Department of Safety and Quality of Fruits and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
Pages 705-712 | Received 01 Sep 2009, Published online: 15 Dec 2009

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Rodrigo Jiménez-Saiz, Sara Benedé, Elena Molina & Iván López-Expósito. (2015) Effect of Processing Technologies on the Allergenicity of Food Products. Critical Reviews in Food Science and Nutrition 55:13, pages 1902-1917.
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Articles from other publishers (9)

Kemal Aganovic, Christian Hertel, Rudi. F. Vogel, Reimar Johne, Oliver Schlüter, Uwe Schwarzenbolz, Henry Jäger, Thomas Holzhauser, Johannes Bergmair, Angelika Roth, Robert Sevenich, Niels Bandick, Sabine E. Kulling, Dietrich Knorr, Karl‐Heinz Engel & Volker Heinz. (2021) Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3225-3266.
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María Lavilla, Eduardo Puértolas & Janire Orcajo. 2020. Present and Future of High Pressure Processing. Present and Future of High Pressure Processing 113 138 .
Maria Lavilla, Janire Orcajo, Araceli Díaz-Perales & Pedro Gamboa. (2016) Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3). Innovative Food Science & Emerging Technologies 38, pages 334-341.
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Karlis Briviba, Volker Gräf, Elke Walz, Buenaventura Guamis & Peter Butz. (2016) Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chemistry 192, pages 82-89.
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Francisco J. Barba, Netsanet Shiferaw Terefe, Roman Buckow, Dietrich Knorr & Vibeke Orlien. (2015) New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International 77, pages 725-742.
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Judit Somkuti & László Smeller. (2013) High pressure effects on allergen food proteins. Biophysical Chemistry 183, pages 19-29.
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Milan Houska, Ivana Setinova & Petr Kucera. 2013. Advances in Food Process Engineering Research and Applications. Advances in Food Process Engineering Research and Applications 291 337 .
Judit Somkuti, Merima Bublin, Heimo Breiteneder & László Smeller. (2012) Pressure–Temperature Stability, Ca 2+ Binding, and Pressure–Temperature Phase Diagram of Cod Parvalbumin: Gad m 1 . Biochemistry 51:30, pages 5903-5911.
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Pavla Novotná, Ivana Šetinová, Martina Heroldová, Milena Kmínková, Jiřina Průchová, Jan Strohalm, Vlasta Fiedlerová, Renata Winterová, Petr Kučera & Milan Houška. (2011) Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation. Czech Journal of Food Sciences 29:2, pages 190-200.
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