Results 61 to 70 of about 341,565 (248)

Egg Baked in Product Open Oral Food Challenges are Safe in Selected Egg-Allergic Patients

Allergy & Rhinology, 2014
Egg allergy is one of the most common food allergies in children. Most egg-allergic children are able to tolerate egg baked in product (EBP) and will likely outgrow his/her egg allergy. By introducing EBP in the diet of an egg-allergic child, diet can be
Becky J. Buelow M.D. M.S., Carrie Lee A.P.N.P., Heidi T. Zafra M.D., Mahua Dasgupta M.S., Ray G. Hoffmann Ph.D., Monica Vasudev M.D.   +5 more
doaj   +1 more source

Oral immunotherapy for egg allergy: A double-blind placebo-controlled study, with postdesensitization follow-up

, 2015
BACKGROUND: Oral immunotherapy (OIT) may be an effective treatment for food allergy in children. It is not clear if the OIT-induced effect is achieved by desensitization (transient state dependent on regular antigen exposure), or by tolerance (persistent
Pajno G. B., Passalacqua G., Chiera F., Collura M., Crisafulli G., Caminitiz L., Guglielmo F., Panasci G., Ruggeri P.   +8 more
core   +1 more source

Peanut allergy:effect of environmental peanut exposure in children with filaggrin loss-of-function mutations [PDF]

, 2014
BackgroundFilaggrin (FLG) loss-of-function mutations lead to an impaired skin barrier associated with peanut allergy. Household peanut consumption is associated with peanut allergy, and peanut allergen in household dust correlates with household peanut ...
Makinson, Kerry, Hankinson, Jenny, Brown, Sara, Adnan Custovic, Nicolaos Nicolaou, McLean, W.H. Irwin, Simpson, Angela, Stephens, Alick C, Nicolaou, Nicolaos, Abdel Douiri, Simpson, Angela; id_orcid, Belgrave, Danielle C M, Kerry Makinson, Helen A. Brough, McLean, W. H. Irwin, Stephens, Alick C., Sara Brown, Brough, Helen A., Alick C. Stephens, Penagos, Martin, Turcanu, Victor, Danielle C.M. Belgrave, Lack, Gideon, Victor Turcanu, Custovic, Adnan, Belgrave, Danielle C. M., Martin Penagos, Jenny Hankinson, Gideon Lack, W.H. Irwin McLean, Brough, Helen A.; id_orcid, Belgrave, Danielle C.M., Douiri, Abdel; id_orcid, McLean, W H Irwin, Douiri, Abdel, Brough, Helen A, Angela Simpson   +36 more
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Allergy to egg proteins in children

Revista Alergia México, 2015
Food allergy prevalence has increased during the last years, affecting 15-20% of children, in this case, egg allergy affects from 0.5-2.5%. Most of the egg allergic reactions are type I or IgE mediated antibodies against egg proteins. Five major proteins
Marco Antonio Góngora-Meléndez, Armando Magaña-Cobos, Juan Manuel Montiel-Herrera, Cinthya Lorena Pantoja-Minguela, Mario Luis Pineda-Maldonado, Eduardo Enrique Piñeyro-Beltrán   +5 more
doaj   +1 more source

Dehydrated egg white: An allergen source for improving efficacy and safety in the diagnosis and treatment for egg allergy

, 2013
Background: Raw and cooked eggs are used as allergens in oral food challenge (OFC). Raw egg is the best option, as it keeps proteins intact and retains their allergenicity, albeit microbiologically safe manipulation is difficult.
García‐Fernández, Cristina, Pérez‐Rangel, Inmaculada, Escudero, Carmelo, Ibáñez, María Dolores, Rodríguez del Río, Pablo, Pastor Vargas, Carlos, Sánchez‐García, Silvia, Ramírez‐Jiménez, Antonio   +7 more
core   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Cross-reactivity between Hen's Egg from Goose, Duck and Domestic Birds in Children with Egg Allergy [PDF]

, 2003
Purpose : Birds' eggs have been a major source of food for mankind since the time unknown.. Among them, chicken eggs have been the most important food source. We examined the allergenic properties of eggs from varying birds on patients with known allergy
손명현, 김규언
core  

St. Nicholas Church and School, Egg Harbor City, NJ

, 1905
View of the St. Nicholas Church and School (Egg Harbor City, NJ) used during the 1905 Golden Jubliee of the city. There is a postmark of October 16, 1906.

core   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source