Results 81 to 90 of about 106,369 (317)

Mimotope mapping as a complementary strategy to define allergen IgE-epitopes: peach Pru p 3 allergen as a model. [PDF]

, 2008
Lipid transfer proteins (LTPs) are the major allergens of Rosaceae fruits in the Mediterranean area. Pru p 3, the LTP and major allergen of peach, is a suitable model for studying food allergy and amino acid sequences related with its IgE-binding ...
Tordesillas Villuendas, Leticia, Sánchez-Monge Laguna de Rins, Rosa, Palacín Gómez, Aranzazu, Salcedo Duran, Gabriel, Pacios, Luis F., Compes, Esther, Díaz Perales, Araceli, Cuesta-Herranz, Javier   +7 more
core   +1 more source

Tracheal wash culture is not associated with bronchial infection, remodelling or inflammation in horses with asthma

Equine Veterinary Journal, EarlyView.
Abstract Background Antimicrobials are commonly prescribed for the treatment of equine asthma, despite limited evidence supporting their use. Tracheal wash (TW) bacterial culture results are known to influence antimicrobial prescription decisions. Objectives To determine whether a positive TW bacterial culture in horses with asthma is associated with ...
Laurence Leduc, Guillaume St‐Jean, Jean‐Pierre Lavoie   +2 more
wiley   +1 more source

Food allergens of plant origin - their molecular and evolutionary relationships

, 2003
Along with other forms of allergic disease, food allergies appear to be on the increase, with childhood allergies to foods such as peanuts being of particular concern.
Shewry, P.R., Wichers, H. J., Madsen, C., Shewry, P. R., Wichers, H.J., Mills, E. N. C., Madsen, Charlotte Bernhard, Wicher, H. J., Mills, E.N.C.   +8 more
core   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Molecular features of grass allergens and development of biotechnological approaches for allergy prevention

, 2017
Available online 20 May 2017Allergic diseases are characterized by elevated allergen-specific IgE and excessive inflammatory cell responses. Among the reported plant allergens, grass pollen and grain allergens, derived from agriculturally important ...
Zhang, D., Dabing Zhang, Janet M. Davies, Devis, Deborah L., Devis, D., Zhang, Dabing, Deborah L. Devis, Davies, Janet M., Davies, J.   +8 more
core   +1 more source

Sensitization to occupational allergens in hairdressing apprentices diagnosed already before entering vocational training [PDF]

, 2016
Background: Hairdressers are occupationally exposed to many allergenic and irritating substances. Additionally, hairdressing apprentices are exposed to the same allergens as professional hairdressers, due to the fact that vocational training starts in ...
Dominika Świerczyńska-Machura, Walusiak-Skorupa, Jolanta, Golińska-Zach, Aleksandra, Krawczyk-Szulc, Patrycja, Świerczyńska-Machura, Dominika, Nowakowska-Świrta, Ewa, Diana Tymoszuk, Aleksandra Golińska-Zach, Patrycja Krawczyk-Szulc, Tymoszuk, Diana, Jolanta Walusiak-Skorupa, Marta Wiszniewska, Wiszniewska, Marta, Ewa Nowakowska-Świrta   +13 more
core   +2 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Managing allergens in food

, 2007
Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for ...
Mills, C., Wichers, Harry., Hoffmann-Sommergruber, Karin., Wichers, H.J., Hoffmann-Sommergruber, K., Mills, E. N. Clare.   +5 more
core  

Food Allergy & Food Allergens

, 2021
Food carries risks. Food allergies are risk that comes from certain food proteins (food allergens). These are natural constituents of food that can provokes life threatening conditions in significant part of population.
Uros Andjelkovic, Anđelković, Uroš
core   +1 more source