“…These treatments can produce changes in chemical properties of proteins or produce biochemical reactions inside the components of food matrix (Cuadrado, Sanchiz, & Linacero, 2021;Masthoff, Hoff, Verhoeckx, van Os-Medendorp, Michelsen-Huisman, Baumert, et al, 2013). There are an extensive number of studies on the modifications of tree nut allergenicity throughout different heat treatments (Jiménez-Saiz, Benedé, Molina, & López-Expósito, 2015;Masthoff, et al, 2013;Monaci, Lamonaca, Luparelli, Pilolli, & De Angelis, 2023;Vanga & Raghavan, 2017). Boiling at 100 ºC is not effective to reduce allergenicity of almond, cashew, pistachio, walnut (Cabanillas, Maleki, Rodriguez, Cheng, Teuber, Wallowitz, et al, 2014;Cuadrado, Sanchiz, Vicente, Ballesteros, & Linacero, 2020) as well as for peanuts (Cuadrado, Sanchiz, Arribas, Pedrosa, Gamboa, Betancor, et al, 2023).…”