Results 31 to 40 of about 17,547 (207)

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

Biology, 2023
In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat ...
María López-Pedrouso, José M. Lorenzo, Juan de Dios Alché, Ramón Moreira, Daniel Franco   +4 more
doaj   +1 more source

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

Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications

Foods, 2022
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants.
Jiayin Pan, Haining Xu, Yu Cheng, Benjamin Kumah Mintah, Mokhtar Dabbour, Fan Yang, Wen Chen, Zhaoli Zhang, Chunhua Dai, Ronghai He, Haile Ma   +10 more
doaj   +1 more source

The potential allergenicity of novel foods

, 1997
Recombinant DNA technology provides a powerful tool to create new products in many different fields. Agriculture and the agro-food industry are two of them.
Lints, FA., Mendieta, NLR, SABAF Workshop on Development of Predictive and Differentiating Models for (in vitro) Allergenicity and Toxicity, at VTT Biotechnology and Food Research Meeting, Nagy, AM   +3 more
core   +1 more source

Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems

Molecules, 2017
The objective of the present study was to examine the structural and functional changes of β-conglycinin exposed to oxidizing radicals produced by FeCl3/H2O2/ascorbic acid hydroxyl radical-generating system (HRGS) for 3 h at room temperature.
Jing Xu, Zijing Chen, Dong Han, Yangyang Li, Xiaotong Sun, Zhongjiang Wang, Hua Jin   +6 more
doaj   +1 more source

Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review

Molecules, 2022
Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity.
Fengqi Wang, Hangyu Zhong, Jun-Hu Cheng
doaj   +1 more source

Spectrum of Allergens and Allergen Biology in India [PDF]

International Archives of Allergy and Immunology, 2018
The growing prevalence of allergy and asthma in India has become a major health concern with symptoms ranging from mild rhinitis to severe asthma and even life-threatening anaphylaxis. The “allergen repertoire” of this subcontinent is highly diverse due to the varied climate, flora, and food habits.
Kashinath, Bhattacharya, Gaurab, Sircar, Angira, Dasgupta, Swati, Gupta Bhattacharya   +3 more
openaire   +2 more sources

Nut Allergenicity: Effect of Food Processing

, 2021
Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list of the most allergenic foods includes tree nuts, and their presence must be indicated on food labels.
Carmen Cuadrado, África Sanchiz, Rosario Linacero   +2 more
core   +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

Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)

Czech Journal of Food Sciences, 2011
The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp (Penaeus vannamei). For this purpose, raw and boiled shrimps were treated with power ultrasound (30 kHz, 800 W) at 0°C and 50°C for ...
Xiaoyan Li, Zhenxing Li, Hong Lin, Haider Samee   +3 more
doaj   +1 more source