Article

Modulation of egg white protein allergenicity under physical and chemical treatments

2011-03-01

Abstract excerpt

Hen eggs are one of the most common causes of food allergic reactions. Egg white, which is generally considered more allergenic than egg yolk, has four major allergenic proteins namely, ovomucoid, ovalbumin, ovotransferrin and lysozyme which are defined as immunodominant egg white proteins (EWP). The objectives of the present work were first to evaluate sensitivity to EWP of the population in the region of Fez-Mek...

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Literature Corpus work: 5463f807-fd3a-51df-abfa-7e7b7a24ced8
DOI: 10.1080/09540105.2010.526202

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