Results 311 to 320 of about 1,987,313 (357)

Novel treatments for food allergy

Expert Opinion on Investigational Drugs, 2005
Food allergy is a major cause of life-threatening hypersensitivity reactions. Currently, the strict avoidance of the allergenic food and ready access to self-injectable adrenaline is the standard of care for food allergy. Based on extensive characterisation of food allergens and a better understanding of the immunological mechanisms underlying allergic
Laurent, Pons, Wesley, Burks
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Novel Approaches to Food Allergy

Clinical Reviews in Allergy & Immunology, 2013
Food allergies have increased in recent decades. However, they cannot be effectively treated by the current management, which is limited to the identification and avoidance of foods that induce allergies and to the use of medicines for symptoms relief. To meet the medical need of prevention and cure of food allergies, several therapeutic strategies are
Yao-Hsu, Yang, Bor-Luen, Chiang
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Squalene as Novel Food Factor

Current Pharmaceutical Biotechnology, 2010
Currently, health beneficial roles of natural products attract much attention and diverse functional ingredients have been extensively studied their preventive effect in many diseases such as cardiovascular diseases and cancer. Squalene is one of those examples. It distributes in nature from plant to animal but extraordinarily concentrated in the liver
Hari Narayan, Bhilwade, Naoto, Tatewaki, Hiroshi, Nishida, Tetsuya, Konishi   +3 more
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European Regulatory Framework on Novel Foods and Novel Food Additives

2016
In Europe, commercialization of a "novel food (or ingredient)" or a "food additive," requires food companies to follow a premarket approval scheme set up by the European Commission, a long (3-5 years) and costly (R&D and administrative) process for the food operator to consider beforehand when seeking a competitive edge.Other chapters in this book have
Dourado, F., Berg, C. van den, Gama, M.
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Novel foods and novel hazards in the food chain

2000
International ...
Wal, J.M., Pascal, G.
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Sorghum: A Novel and Healthy Food

2016
Sorghum (Sorghum bicolor L. Moench) is a major crop used for food, feed, and industrial purpose worldwide and is one of the five most important cereal grains used for human consumption. As it is gluten-free, it is also suitable for celiac patients. White food-grade sorghum flour contains about 10% protein and about 3.3% fat (for most unsaturated fats),
P Pontieri, L Del Giudice
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Food allergy—towards predictive testing for novel foods

Food Additives and Contaminants, 2001
The risks associated with IgE-mediated food allergy highlight the need for methods to screen for potential food allergens. Clinical and immunological tests are available for the diagnosis of food allergy to known food allergens, but this does not extend to the evaluation, or prediction of allergenicity in novel foods.
S, Oehlschlager, P, Reece, A, Brown, E, Hughson, H, Hird, J, Chisholm, H, Atkinson, C, Meredith, R, Pumphrey, P, Wilson, J, Sunderland   +10 more
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Novel foods

2009
Esame della legislazione e giurisprudenza comunitaria in materia di nuovi ...
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Food photografer & novel food

2019
Negli ultimi anni sono aumentati i piatti preparati con alimenti, come alghe, insetti, meduse, i cosiddetti "novel food", che offrono un nuovo stimolo al food-photographer. A tenere gli occhi puntati su questi alimenti, oltre ai fotografi, sono gli scienziati del Cnr.
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Food waste as a source of novel food additives: an overview

Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life.
Vilas-Boas, Ana A., Sousa, Ana Sofia, Gómez-García, Ricardo, Pintado, Manuela, Campos, Débora A.   +4 more
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