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Tài liệu tham khảo của đồ án

Tài liệu tham khảo TÀI LIỆU THAM KHẢO [1] Lê Song Dự. Giáo trình cây lạc, Nhà xuất bản Nông Nghiệp, 1979 [2] Lê Văn Thạch. Kĩ thuật ép dầu và chế biến dầu mỡ thực phẩm, Nhà xuất bản Khoa học và Kĩ thuật, 1993 [3] Bs Vũ Minh Đức, Hồ Kim Chung (dịch). Bệnh dị ứng và phòng ngừa, trị liệu, NXB Y học. [4] Lê Ngọc Tú. Hóa sinh công nghiệp, Nhà xuất bản Khoa học Kỹ thuật, 2000 [5] Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns . Handbook of Food Analytical Chemistry, Wiley-Interscience Publisher, 2004. [6] Al Muhsens, Clarke AE, Kagan R. Peanut allergy: an overview-Canadian Med Assn Jour 168: 1297-1285, 2003. [7] Bannon GA, Shin D, Maleki SJ, Kopper R, Burks AW. Tertiary tructure and biophysical properties of a major peanut allergen, implications for the production of a hypoallergenic protein. Int Arch Allergy Immunol. [8] Beyer K, Morrow E, Li X-M, et al. Effects of cooking methods on peanut allergenicity. J Allery Clin Immunol 107(6): 1077-1081,2001. [9] Bock SA, Munoz-Furlong A, Sampson HA. Fatalities due to anaphylactic reactions to foods. J Allergy Clin Immunol 107(1): 191-193, 2001. [10] Carl O. Johns and D. Breese Jones. The proteins of the peanut Arachis Hypogaea, United States deparment of agriculture Washington, 1916, 77-87. [11] E. C.De Jong, et al., 1998. Identification and partial characterization of multiple majorallergens in peanut proteins, Clinical and Experimental Allergy, 1998, Volume 28, pages 743–751. [12] Gillespie DN, Nkajima S, Gleich GJ. Detection of allergy to nuts by the radioallegrosorbent test, J Allergy Clin Immunol 1976;57:302-9. [13] Hefle SL, Nordlee J, Taylor S. Allergenic foods, Crit Rev Food Sci Nutr 1996;14:1269-73. [14] John P. Cherry. Peanut Protein and Product Functionality, JAOCS, Vol. 67, no. 5, May 1990, 293-301. [15] Kemp A. Severe peanut allergy in Australian children, Med J of Australia 183(5): 277, 2005. 83 Tài liệu tham khảo [16] Koppelman SJ, Vlooswijk RAA, Knippels LMJ, et al. Quantification of major peanut allergens Ara h 1 and Ara h 2 in the peanut varieties Runner,Spanish, Virginia, and Valencia, bred in different parts of the worl,. Allergy 2001;56:132– 137. [17] Mehl A, Wahn U, Niggemann B. Anaphylactic reactions in children-a questionnaire-based survey in Germany. Allergy 60(11): 1440-1445, 2005. [18] Moneret-Vautrin DA, Rance F, Kanny G, et al. Food allergy to peanuts in France-evaluation of 142 observations. Clin Exper Allergy 28(9): 1113-1119, 1998. [19] P. Vincent Monteiro and V. Prakash. Functional Properties of Homogeneous Protein Fractions from Peanut (Arachis hypogaea L.), J. Agrlc. Food Chem. 1994, 42, 274-278. [20] R. Y. Yada. Proteins in food processing, Wood head Publishing Limited and CRC Press LLC, 2004 [21] Roberts G, Lack G. Diagnosing peanut allergy with skin prick and specific IgE testing. J Allergy Clin Immunol 115(6): 1291-1296, 2005. [22] Sampson HA. Food allergy. J Allergy Clin Immunol 111(2 Suppl): S540- 547, 2003. [23] Schmidt A,Yan S, Brett J, Mora R, Nowygrad R, Stern D. Regulation of human mononuclear phagocyte migration by cell surface-binding proteins for AGE products, J Clin Invest 1993;91:2155-68. [24] Scurlock AM, Burks AW. Peanut allergenicity, Ann Allergy Asthma Immund 93(5 Suppl 3): S12-18, 2004. [25] Sheikh M. Basha and Sunil K. Pancholy. Composition and Characteristics of Basic Proteins from Peanut (Arachis hypogaea L.) Seed, J. Agric. Food Chem. 1082, 30, 1176- 11 79. [26] Sicherer SH, Furlong TJ, Minoz-Furlong A, Burks AW, Sampson HA. A voluntary registry for peanut and tree nut allergy, 2001. [27] T. S. Kholief. Chemical composition and protein properties of peanuts, Department of Nutrition, University College for Women, Ain Shams University, Cairo (Arab Republic of Egypt), 1987, 56-61. [28] J.R.J.Pare, et al. Instrumental methods in food analysis, Amsterdam 1997 84 Tài liệu tham khảo [29] Tay and Francis group. Methods of analysis of food components and additives, CRC press New York 2005 [30] S.Y.chung, et al, 2008. Effects of pulsed UV- Light on peanut allergen in extracts and liquid peanut butter [31] Yan Liu, Guanli Zhao, Jiaoyan Ren, Mouming Zhao, Bao Yang, 2011. Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate [32] Guanli Zhao, Yan Liu, Mouming Zhao, Jiaoyan Ren, Bao Yang, 2011. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate [33] Jianmei Yu, Mohamed Ahmedna, Ipek Goktepe, 2006. Peanut protein concentrate: Production and functional properties as affected by processing [34] Chin-Chi Liu, Angela M. Tellez-Garay, M. Elena Castell-Perez, 2004. Physical and mechanical properties of peanut protein films [35] Si-Yin Chung, Elaine T. Champagne, 2009. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds [36] Antonio A. Sekul, Carolyn H. Vinnett, and Robert L. Ory, 1978. Some Functional Properties of Peanut Proteins Partially Hydrolyzed with Papain [37] Seifert, Lauren Elaine, 2009. Processing Techniques for the Improvement of Peanut Meal [38] Stef J.Koppelman, et al 199. Heat-induced Conformational Changes of Arah1, a Major PeanutAllergen, Do Not Affect Its Allergenic Properties. [39] www.vietnamhealth.vn/ [40] www.sinhhocvietnam.com [41] tailieu.vn [42] http://vi.wikipedia.org/wiki/Lạc [43] http://www.vinhphucnet.vn/ttkhcn/TTCN/cnmoi/11654_7.pdf [44] http://www.elmhurst.edu 85 . Tài liệu tham khảo TÀI LIỆU THAM KHẢO [1] Lê Song Dự. Giáo trình cây lạc, Nhà xuất bản Nông. Australian children, Med J of Australia 183(5): 277, 2005. 83 Tài liệu tham khảo [16] Koppelman SJ, Vlooswijk RAA, Knippels LMJ, et al. Quantification

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