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Food and Agricultural Immunology Volume 3, 1991 - Issue 2
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Original Articles

Antigenic properties of ovalbumin following heat denaturation at different temperatures: Comparison with enzymatic Denaturation

W. Mahana Station de Pathologie Infectieuse, Institut National de la Recherche Agronomique, Immunologie, Nouzilly, 37380, France
,
P. Nandi Station de Pathologie Infectieuse, Institut National de la Recherche Agronomique, Immunologie, Nouzilly, 37380, France
&
A. Paraf Station de Pathologie Infectieuse, Institut National de la Recherche Agronomique, Immunologie, Nouzilly, 37380, France
Pages 73-83 | Received 12 Apr 1991, Published online: 16 Sep 2008

Citations (4)

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Read on this site (3)

Didier Levieux & Annie Levieux. (1996) Immunochemical quantification of myoglobin heat denaturation: Comparative studies with monoclonal and polyclonal antibodies. Food and Agricultural Immunology 8:2, pages 111-120.
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A. Paraf. (1996) Immunoanalysis of gels and foams in foodstuffs. Food and Agricultural Immunology 8:2, pages 75-84.
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N. El bari, P. Montagne, M. L. Cuilliere, G. Humbert, G. Linden & J. Duheille. (1992) Study of β‐casein denaturation by microparticle‐enhanced nephelometric immunoassay. Food and Agricultural Immunology 4:4, pages 229-240.
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Articles from other publishers (1)

D. LEVIEUX & A. LEVIEUX. (1996) LOCALIZED CONFORMATIONAL CHANGES OCCURRING IN MYOGLOBIN UPON HEATING AS REVEALED BY USE OF MONOCLONAL ANTIBODIES. Journal of Food Biochemistry 20:2, pages 295-309.
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