Results 61 to 70 of about 70,848 (302)
Foods, 2021 Food allergies are caused by severe hypersensitivity to specific food allergens such as the egg protein ovalbumin. It is therefore important to test food products for the presence of allergens to protect allergic people from accidental ingestion. For egg
Martin Röder +5 more
doaj +1 more source
The future outlook on allergen immunotherapy in children: 2018 and beyond. [PDF]
, 2018 Allergen immunotherapy (AIT) is the only currently available immune-modifying and aetiological treatment for patients suffering from IgE-mediated diseases.
Arasi S, Corsello G, Pajno GB, Villani A
core +2 more sources
RORγt‐APCs: The New Masters of Oral Tolerance
Barrier Immunity, EarlyView.ABSTRACT Oral tolerance is defined by the hypo‐responsiveness of our body to fed antigens, and its failure can lead to immune‐mediated diseases, such as allergy, chronic inflammation and autoimmune diseases. Decades of research have demonstrated that antigen‐presenting cells (APCs) promote oral tolerance by inducing regulatory T cells (Tregs) and/or ...
Thierry Gauthier, WanJun Chen
wiley +1 more source
A genomic analysis and transcriptomic atlas of gene expression in Psoroptes ovis reveals feeding- and stage-specific patterns of allergen expression [PDF]
, 2019 Background: Psoroptic mange, caused by infestation with the ectoparasitic mite, Psoroptes ovis, is highly contagious, resulting in intense pruritus and represents a major welfare and economic concern for the livestock industry Worldwide.
Bartley, Kathryn +11 more
core +2 more sources
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Carbohydrates as food allergens [PDF]
Asia Pacific Allergy, 2015 The literature supports the notion that carbohydrate epitopes, on their own, do not contribute significantly to the induction of allergic reactions. They bind weakly to IgE antibodies and have been termed as cross reactive carbohydrate determinants. These epitopes cause confusion in in vitro IgE testing through nonspecific cross-reactivity.
Soh, Jian Yi +2 more
openaire +2 more sources
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
core +1 more source
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Features of sensitization to food allergens in children who were on BLW supplementation
Journal of V. N. Karazin Kharkiv National University: Series MedicineBackground. The prevalence of food allergy (FA) is rapidly increasing, particularly among young children. The introduction of complementary feeding is a critical period for the development of immune tolerance to food allergens.
K.I. Tarshina +2 more
doaj +1 more source
Allergens of Arachis hypogaea and the effect of processing on their detection by ELISA
Food & Nutrition Research, 2016 Food allergies are an emerging public health problem in industrialized areas of the world. They represent a considerable health problem in these areas because of the relatively high number of reported cases.
Amjad Iqbal +7 more
doaj +1 more source