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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] http://vi.wikipedia.org/wiki/Lạc [43] http://www.vinhphucnet.vn/ttkhcn/TTCN/cnmoi/11654_7.pdf [44] http://www.elmhurst.edu 85 . Tài liệu tham khảo TÀI LIỆU THAM KHẢO [1] Lê Song Dự. Giáo trình cây lạc, Nhà xuất bản Nông. 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