The unique flavor of peanuts that develops during roasting is the primary driving force for consumption peanut products. Although rarely consumed raw, raw state contains precursors involved in transformations lead to distinct development roasted peanuts. Volatile compounds extracted from headspace above and samples runner virginia market types by solid phase microextraction were characterized u...

The aim of the PPDM is to increase partners' knowledge and skills in processing food made from corn peanuts as well distribution permits. In addition, it also improves quality selling value processed products with appropriate technology BUMD Sillau Raya expands marketing network. program carried out dissemination technology, counseling, training, assistance peanuts, product testing, obtaining r...

Case report A non-atopic 8 year old boy received multiple blood product transfusions as part of his treatment for meduloblastoma. He subsequently experienced anaphylaxis to salmon. Within minutes of eating salmon, he developed angioedema of the lip, facial erythema, throat discomfort and low blood pressure. Before this episode, he regularly ate fish with no reaction. The passive transfer of foo...

BACKGROUND Food allergy may affect the gastrointestinal tract and eosinophilia is often associated with allergic gastrointestinal disorders. Allergy to peanuts is a life-threatening condition and effective and safe treatments still need to be developed. The present study aimed to evaluate the effects of sustained oral exposure to peanuts on the esophageal and jejunal mucosa in sensitized mice. ...

BACKGROUND Lipid transfer protein (LTP) is a widely cross-reacting plant pan-allergen, and sensitized patients may react to many foods. Although peanut allergy is frequently reported by LTP-allergic patients, the evidence of the presence of an allergen homologous to LTP in peanuts is limited. OBJECTIVE To assess the prevalence of peanut allergy in patients sensitized to LTP, detect any allerg...

BACKGROUND/PURPOSE Peanut allergy is very common in Western countries, although it is seldom encountered in Eastern countries. Peanuts are comprised of at least 11 components, but the contribution to clinical symptoms by each component in each individual is not known. This study investigated the distributions of sensitivity to peanut allergen components among Taiwanese children who were sensiti...

BACKGROUND Peanuts and tree nuts frequently cause severe allergic reactions. Nut avoidance is the key treatment, and accurate identification of nuts is essential for successful avoidance. OBJECTIVES To determine the age at which nut-allergic and nonallergic children can accurately identify various nuts and whether nut-allergic children can identify nuts they should avoid. METHODS A "nut box...

BACKGROUND The relation between maternal peanut intake during pregnancy and allergic disease development in children has been controversial. OBJECTIVE We used data from the Danish National Birth Cohort to examine associations between maternal peanut and tree nut intake during pregnancy and allergic outcomes in children at 18 months and 7 years of age. METHODS We estimated maternal peanut an...

Observational studies suggest nut consumption is inversely associated with the incidence of cardiovascular disease and cancer. In addition to being rich in several vitamins and minerals, unsaturated fatty acids, and fiber, tree nuts and peanuts contain numerous phytochemicals that may contribute to promoting health and reducing the risk of chronic disease. While many of these bioactive constitu...

BACKGROUND Clinical and immunological characteristics of food allergies vary depending on geographic regions. Little is known about peanut allergy in China. The aim of this study was to investigate the peanut sensitization profile in China. METHODS Thirty-eight participants with immunoglobulin E (IgE)-positive responses to peanuts (peanut-sensitized) were included in our study, and clinical c...