9 documents found, page 1 of 1

Authentication of Argan (Argania spinosa L.) oil using novel DNA-based approach...

Argan oil is a traditional product obtained from the fruits of the argan tree (Argania spinosa L.), which is endemic only to Morocco. It is commercialized worldwide as cosmetic and food-grade argan oil, attaining very high prices in the international market. Therefore, argan oil is very prone to adulteration with cheaper vegetable oils. The present work aims at developing novel real-time PCR approaches to detec...

Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?

Key determinants for the development of an allergic response to an otherwise 'harmless' food protein involve different factors like the predisposition of the individual, the timing, the dose, the route of exposure, the intrinsic properties of the allergen, the food matrix (e.g. lipids) and the allergen modification by food processing. Various physicochemical parameters can have an impact on the allergenicity of...

Are physicochemical properties shaping the allergenic potency of plant allergens?

This review searched for published evidence that could explain how different physicochemical properties impact on the allergenicity of food proteins and if their effects would follow specific patterns among distinct protein families. Owing to the amount and complexity of the collected information, this literature overview was divided in two articles, the current one dedicated to protein families of plant allerg...

Influence of ohmic heating on the structural and immunoreactive properties of s...

Ohmic heating (OH) encompasses interesting benefits towards thermal processing. Envisaging an increasing relevance of soybean protein as an alternative non-animal protein, it is important to understand how OH can contribute to the quality and immunoreactivity of soybean-derived products. This study describes, for the first time, the impact of OH when applied at different electrical frequencies (50 Hz20 kHz) and...

Effects of Ohmic Heating on the immunoreactivity of β-lactoglobulin a relations...

β-Lactoglobulin (β-LG) encompasses important biological functions, but it is also a major milk allergen, being responsible for the high incidence of cow's milk allergy in childhood. Despite numerous studies addressing the effect of thermal processing on the immunoreactivity of β-LG, little is known about the impact of emergent food processing technologies, such as ohmic heating (OH), on its immunoreactivity. Th...

Assessment of electrical effects of ohmic heating on structural and immunoreact...

Development of new molecular tools to assess argan oil authenticity: detection ...

Argan oil is a traditional product obtained from the argan tree (Arganiaspinosa L.),whichis endemic only to Morocco[1].Both cosmetic and food grade argan oil are commercialized worldwide, attaining very high prices in the international market.For that reason, argan oil is very prone to be adulterated, in particular with cheaper vegetable oils. Therefore, it is important to develop methodologies that can be used...

A novel DNA-based approach for argan oil authentication: detection of olive oil...

Argan oil is a non-refined vegetable oil produced fron the argan tree (Argania spinosa L.) a species endemic only in the South-western Maroco.

Detection of soybean oil as a potential adulterant of argan oil based on a nove...

Argan oil is a non-refined vegetable oil obtained from the fruits of the argan tree (Argania spinosa L.) and produced almost exclusively in the southwestern Morocco, where the argan forest is found. Different grades of argan oil are available, namely edible/food and cosmetic grades, depending on the use of roasted or raw kernels, respectively. Argan oil is considered one of the most prized oils in the world, wi...