Analysis of Alternative Thermal Processing Methods on Peanut Allergenicity Using Nuclear Magnetic Resonance (NMR) Spectroscopy

Peanut allergy is considered the most severe of all food allergies as it is the leading cause of fatal anaphylaxis. Evidence suggests that the allergenicity of peanuts is significantly increased in its roasted form when compared with raw. Our project aims to develop alternative processing methods to decrease the allergenicity of peanut. (Source: Journal of Allergy and Clinical Immunology)

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