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] />[43] />[44]
85