Results 31 to 40 of about 10,872 (247)

Food allergens [PDF]

Environmental Toxicology and Pharmacology, 1997
A food allergen may be defined as a substance that reacts with IgE antibodies, induces allergic sensitisation or induces allergic reactions. Some allergens only induce allergic sensitisation but do not provoke symptoms, while others bind IgE but do not induce mast cell degranulation. There is no common structure that can predict whether a given antigen
openaire   +4 more sources

Allergenicity Reduction of Antarctic Krill (Euphausia superba) Tropomyosin through Glycosylation Modification

Shipin gongye ke-ji
Antarctic krill (Euphausia superba) was a premium protein resource. However, its strong allergenicity remained a problem that awaited resolution.
Shuqi ZHANG, Shuya WANG, Shuqi JIA, Kexin LIU, Na SUN   +4 more
doaj   +1 more source

Evolution of the Parvalbumin Genes in Teleost Fishes after the Whole-Genome Duplication

Fishes, 2021
Parvalbumin is considered a major fish allergen. Here, we report the molecular evolution of the parvalbumin genes in bony fishes based on 19 whole genomes and 70 transcriptomes.
Subham Mukherjee, Oldřich Bartoš, Kamila Zdeňková, Petr Hanák, Petra Horká, Zuzana Musilova   +5 more
doaj   +1 more source

Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity

Frontiers in Nutrition
BackgroundThe conjugation of polyphenols to proteins provides a method for modifying the structure and properties of proteins.MethodsThis study investigated the roles of ultrasound in the conjugation of epigallocatechin gallate (EGCG) with whey protein ...
Lilan Chen, Haohui Li, Chunyuan Jiang, Baoer Zuo, Meifeng Li, Sining Li, Xiaoning Zhang   +6 more
doaj   +1 more source

A Microfiber‐Reinforced Janus Hydrogel E‐Skin With Recyclable Feature for Multimodal Sensing and Gender‐Specific Physiological Monitoring

Advanced Science, EarlyView.
Hydrogel‐based wearable electronics hold great promise for physiological monitoring in privacy‐sensitive regions. In this study, a polyurethane (PU) microfiber‐reinforced gelatin hydrogel e‐skin is developed, boasting multiple advantages such as ultra‐thinness, high toughness, and long‐term skin conformability.
Yarong Ding, Yufeng Li, Shaozhe Tan, Jiachun Sun, Xu Yang, Xuesi Zhang, Zhenhua Lin, Zhenyu Li, Yue Hao, Yannan Liu, Yingchun Li, Jingjing Chang   +11 more
wiley   +1 more source

The impacts of biological invasions

Biological Reviews, EarlyView.
ABSTRACT The Anthropocene is characterised by a continuous human‐mediated reshuffling of the distributions of species globally. Both intentional and unintentional introductions have resulted in numerous species being translocated beyond their native ranges, often leading to their establishment and subsequent spread – a process referred to as biological
Phillip J. Haubrock, Teun Everts, Neil Angelo S. Abreo, Jamie Bojko, Victor Deklerck, James W. E. Dickey, Ana Clara S. Franco, Emili García‐Berthou, Stelios Katsanevakis, Natalia I. Kirichenko, Stefano Mammola, Martin A. Nuñez, Ben Parker, Riccardo Scalera, Ismael Soto, Diederik Strubbe, Ali Serhan Tarkan, Lorenzo Vilizzi, Tim Adriaens, Paride Balzani, Dagmara Błońska, Elizabeta Briski, Rein Brys, Amy L. Burgess, James E. Byers, Carlos Cano‐Barbacil, Giuseppe Castaldelli, Jaimie T.A. Dick, Victoria Dominguez Almela, Romina D. Dimarco, Margarita Florencio, Antonín Kouba, Melina Kourantidou, Irmak Kurtul, Irene Martín‐Forés, Olivier Morissette, Julian D. Olden, Bruno E. Soares, Jakub Truszkowski, Hugo Verreycken, Marc Kenis, Ronaldo Sousa, J. Robert Britton   +42 more
wiley   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source