High-pressure and temperature autoclaving of peanuts reduces the proportion of intact allergenic proteins
Short running title:
Effect of autoclaving on peanut allergens
Names of authors:
Casey G. Cohena, Wei Zhaoa, Liane Beaudetteb, Duncan Lejtenyib, Bertrand J. Jean-Claudea, Bruce D. Mazera,b
Author affiliations:
aResearch Institute of the McGill University Health Centre (RI-MUHC), Montreal, QC, Canada.
bDivision of Allergy and Immunology, Department of Pediatrics, Montreal Children’s Hospital, Montreal, QC, Canada
Acknowledgements:
This work was supported by AllerGEN NCE; Canadian Institute of Health Research (CIHR); the Montreal Children’s Hospital Foundation (MCHF); and the McGill University Health Centre Foundation (MUHCF).
Abstract and keywords: