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ProteomicsDevelopment of a Mass Spectrometry-Based Method for Quantification of Total Cashew Protein in Roasting Oil
Background: Food allergen cross-contact during food preparation and production is one of the causes of unintentional allergen presence in packaged foods. However, very little is known about allergen cross-contact in shared frying or roasting oil, which prevents the establishment of effective allerge...
ORGANISM(S): Anacardium Occidentale 
2024-03-17 | PXD047985 | panorama
ProteomicsProteomic Analysis of Oil-Roasted Cashew Using a Customized Database
Cashew is one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass spectrometric analyses. In this study, bioinformatics tools were utilized to construct a customized cashew protein database ...
ORGANISM(S): Anacardium occidentale 
2022-06-07 | PXD027543 | Pride
Cashew Proteogenomics Allergen Proteomics Oil roasting 
ProteomicsProteomic Analysis of Oil-Roasted Cashew Using a Customized Allergen-Focused Protein Database
Cashew is one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass spectrometric analyses. In this study, bioinformatics tools were utilized to construct a customized cashew protein database ...
ORGANISM(S): Anacardium Occidentale 
PXD030375 | panorama
UnknownEffects of roasting on composition of chili seed and storage stability of chili seed oil.
Not available
S-EPMC6811469 | biostudies-literature
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S-EPMC10930452 | biostudies-literature
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S-EPMC6400776 | biostudies-literature
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S-EPMC10149463 | biostudies-literature
UnknownOptimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes.
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S-EPMC5495743 | biostudies-literature
UnknownStudy on Extraction Valuable Metal Elements by Co-Roasting Coal Gangue with Coal Gasification Coarse Slag.
Not available
S-EPMC10779775 | biostudies-literature
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