Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE

•Cashew nut samples from industrial processing steps were evaluated.•Lipid content and IgE-allergen binding remained stable during processing.•Anacardic acid content ranged from 6.2 to 82.6mg/g during processing.•High temperature cooking steps could reduce Anacardic acid content. Cashew nuts are imp...

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Veröffentlicht in:	Food chemistry 2018-02, Vol.240, p.370-376
Hauptverfasser:	Mattison, Christopher P., Malveira Cavalcante, Jéfferson, Izabel Gallão, Maria, Sousa de Brito, Edy
Format:	Artikel
Sprache:	eng
Schlagworte:	acids Allergens Allergy Anacardic Acids Anacardium Anacardium occidentale Animals antibodies Cashew cashew nuts Food allergen food allergies Food processing hulls Humans IgE immunoassays Immunoglobulin E liquid chromatography liquids mass spectrometry Nuts polyacrylamide gel electrophoresis processing technology protein solubility rabbits
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