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Current Opinion in Allergy and Clinical Immunology, 2001
A number of advances in the scientific knowledge concerning adverse food reactions have been made in the past few years. Understanding about the nature of the food allergen itself, the molecular characterization of the epitopes on these allergens, the pathophysiology of the clinical reaction, and the diagnostic methods have all been significantly ...
W, Burks +3 more
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A number of advances in the scientific knowledge concerning adverse food reactions have been made in the past few years. Understanding about the nature of the food allergen itself, the molecular characterization of the epitopes on these allergens, the pathophysiology of the clinical reaction, and the diagnostic methods have all been significantly ...
W, Burks +3 more
openaire +4 more sources
Critical Reviews in Food Science and Nutrition, 1996
Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods.
Hefle, Susan L. +2 more
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Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods.
Hefle, Susan L. +2 more
openaire +2 more sources
Journal of Chromatography B: Biomedical Sciences and Applications, 2001
Allergenic (glyco)proteins are the elicitors of food allergies and can cause acute severe hypersensitivity reactions. Recombinant food allergens are available in standardised quantity and constant quality. Therefore, they offer new perspectives to overcome current difficulties in the diagnosis, treatment and investigation of food allergies. This review
A R, Lorenz +3 more
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Allergenic (glyco)proteins are the elicitors of food allergies and can cause acute severe hypersensitivity reactions. Recombinant food allergens are available in standardised quantity and constant quality. Therefore, they offer new perspectives to overcome current difficulties in the diagnosis, treatment and investigation of food allergies. This review
A R, Lorenz +3 more
openaire +2 more sources
Stability of food allergens and allergenicity of processed foods
Journal of Chromatography B: Biomedical Sciences and Applications, 2001The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.
M, Besler, H, Steinhart, A, Paschke
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Journal of Allergy, 1930
Abstract While cutaneous testing for allergens has been of great aid in the study of the allergic disease, the tests not infrequently fail to identify the etiologic agent even when the case is manifestly allergic. Foods are less likely to give positive reactions than are pollens.
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Abstract While cutaneous testing for allergens has been of great aid in the study of the allergic disease, the tests not infrequently fail to identify the etiologic agent even when the case is manifestly allergic. Foods are less likely to give positive reactions than are pollens.
openaire +1 more source
Current Opinion in Allergy and Clinical Immunology, 2001
This review summarizes recent advances and findings in the area of 'hidden' food allergens, i.e. allergenic foods that can either contaminate other foods, or be 'disguised' as part of a food, and cause allergic reactions. Newly emerging allergenic foods of increasing importance, recently developed methods for the detection of allergenic residues, the ...
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This review summarizes recent advances and findings in the area of 'hidden' food allergens, i.e. allergenic foods that can either contaminate other foods, or be 'disguised' as part of a food, and cause allergic reactions. Newly emerging allergenic foods of increasing importance, recently developed methods for the detection of allergenic residues, the ...
openaire +2 more sources
2019
This chapter explores the role of peanuts as an alternative source of plant-based protein product. In addition, the safety assessment linked to allergenic potential of peanut is also explored. Peanut allergy, in fact, is one of the most widespread and severe IgE-mediated food allergies, with an estimated prevalence of 1% in children and 0.6% in adults ...
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This chapter explores the role of peanuts as an alternative source of plant-based protein product. In addition, the safety assessment linked to allergenic potential of peanut is also explored. Peanut allergy, in fact, is one of the most widespread and severe IgE-mediated food allergies, with an estimated prevalence of 1% in children and 0.6% in adults ...
openaire +2 more sources