01574nam a2200289 a 450000100080000000500110000800800410001910000200006024501230008026002940020350000410049752004880053865000120102665000130103865000160105165000210106765000180108865000330110665000140113965000130115365000270116665000100119370000210120370000180122470000190124270000230126121691462024-12-06       2024    bl uuuu     u00u1 u    #d1 aALVES, T. de O.  aShotgun proteomics as a tool to understand the allergenic profile of brazilian wheat genotypes.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 29., 2024. Florianópolis. Trabalhos aprovados. O futuro dos alimentos: inovação, saúde e sustentabilidade na cadeia produtiva de alimentos. Santa Catarina: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.c2024  aCBCTA. 14 a 17 out. 2024. E-Pôster.  aDespite being widely grown and consumed worldwide, wheat can provoke sensitivities or inflammatory responses in susceptible individuals due to the immune system's reaction to specific proteins. This includes conditions such as celiac disease, non-celiac gluten sensitivity, wheat allergy, and related disorders. This study aimed to elucidate the impact of different processing methods on the expression of allergenic proteins in wheat flours with distinct technological applications.  aAlergia  aAlimento  aBioquímica  aFarinha de Trigo  aProcessamento  aPropriedade Físico-Química  aProteína  aQuímica  aTecnologia de Alimento  aTrigo1 aGEISSLITZ, S. M.1 aSCHERF, K. A.1 aTAKEITI, C. Y.1 aFERREIRA, M. S. L.