Results 261 to 270 of about 2,854,780 (304)
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Digestibility of food allergens.
CABI Reviews, 2009Abstract Almost all known food allergens that sensitize via the gastrointestinal system belong to the prolamin and cupin protein superfamilies of allergens. These are mainly characterized by resistance to heat and digestion. Though appealing, the hypothesis that allergenicity is directly linked to stability to pepsin digestion remains
Ćirković Veličković, Tanja +2 more
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Journal of Chromatography B: Biomedical Sciences and Applications, 2001
The identification of food allergens is a priority in the management of food allergy, because of the need to obtain standardized extracts and pure allergens for diagnosis and therapy. It is thus important to develop methods for purification of allergenic molecules in order to study their biological and immunological characteristics.
E.A. Pastorello, C. Trambaioli
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The identification of food allergens is a priority in the management of food allergy, because of the need to obtain standardized extracts and pure allergens for diagnosis and therapy. It is thus important to develop methods for purification of allergenic molecules in order to study their biological and immunological characteristics.
E.A. Pastorello, C. Trambaioli
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Tackling food allergens—The role of food processing on proteins’ allergenicity
2023This chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pathways, which can result in varying immunoreactive responses.
Ricardo N, Pereira +3 more
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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.
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Effects of food processing on food allergens
Molecular Nutrition & Food Research, 2009AbstractFood allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry.
Shridhar K, Sathe, Girdhari M, Sharma
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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 ...
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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 ...
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Food Processing and Its Effects on Allergenicity of Food Allergens
American Journal of Student ResearchA food allergy is a medical condition in which the body’s immune system overreacts to a specific protein in an ingested allergen. When the allergen is ingested and the protein is released in the blood, the protein binds to antibody Immunoglobulin E (IgE), causing a wide array of uncomfortable and painful symptoms.
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