Residual α-Gal in digested beef, pork and lamb meat submitted to different cooking methods

Keyphrases

• Cooking Methods 100%
• Beef Meat 100%
• Lamb Meat 100%
• Pork Meat 100%
• Allergic Diseases 66%
• Antibody Binding 66%
• Meat 66%
• Beef 33%
• Carbohydrates 33%
• Allergen 33%
• Food Allergy 33%
• Amino Acids 33%
• Specific Antibodies 33%
• Immunogenicity 33%
• D-galactose (D-gal) 33%
• Adverse Reactions 33%
• Food Proteins 33%
• Temperature Effect 33%
• Glycans 33%
• Animal Species 33%
• Simulated Gastrointestinal Digestion 33%
• Proteolytic Degradation 33%
• Red Meat Allergy 33%
• Roasted Pork 33%

Food Science

• Digestibility 100%
• Lamb Meat 100%
• Protein Intake 100%
• Amino Acid 100%
• Simulated Gastrointestinal Digestion 100%
• Pork Meat 100%

Immunology and Microbiology

• Lamb 100%
• Antigen Binding 100%
• Allergen 50%
• Glycan 50%
• Immunogenicity 50%
• Anaphylaxis 50%
• Food Allergy 50%
• Amino Acid 50%