Results 31 to 40 of about 13,565 (169)

Food allergy in Sri Lanka – A comparative study

World Allergy Organization Journal, 2022
Background: The incidence of IgE mediated food allergy (FA) is increasing in the west. Cow's milk (CM), hen's egg, wheat, soy, peanut, tree nut, fish, and shellfish are responsible for 90% of food allergy in the west; however, local dietary habits may ...
Rajiva de Silva, MD, Chandima Karunatilake, MBBS, Janitha Iddagoda, MSc, Dhanushka Dasanayake, MD   +3 more
doaj   +1 more source

Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap

Allergology International, 2012
Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a specific form of wheat allergy typically induced by exercise after ingestion of wheat products.
Yuko Chinuki, Eishin Morita
doaj   +1 more source

Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis

Scientific Reports, 2023
In recent years, the prevalence of allergic diseases has increased significantly, causing great concern, and wheat, as one of the top 8 food allergens, is a common allergy trigger.
Fengmei Yang, Xinyi Zhao, Wenfeng Liu, Bo Zhou, Lili Deng, Hongbing Chen, Zhuo Zhang, Lin Zhou   +7 more
doaj   +1 more source

An Adjuvant-Free Mouse Model Using Skin Sensitization Without Tape-Stripping Followed by Oral Elicitation of Anaphylaxis: A Novel Pre-Clinical Tool for Testing Intrinsic Wheat Allergenicity

Frontiers in Allergy, 2022
Wheat is a major food allergen per the regulatory bodies of various nations. Hypersensitivity reactions to wheat have been steadily increasing for reasons that are not completely understood.
Haoran Gao, Rick Jorgensen, Rajsri Raghunath, Perry K. W. Ng, Venu Gangur   +4 more
doaj   +1 more source

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Food Science and Human Wellness, 2023
Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic ...
Huan Rao, Xi Li, Wentong Xue
doaj   +1 more source

Wheat allergy in celiac children [PDF]

Pediatric Allergy and Immunology, 2015
Gluten is the main structural protein complex of wheat with equivalent toxic proteins found in other cereals (rye, barley, and oats) which are responsible for different immunologic responses with different clinical expressions of disease. The spectrum of gluten-related disorders has been classified according to pathogenic, clinical, and epidemiological
Martín Muñoz, M. F., Rivero, D., Díaz Perales, Araceli, Polanco, I., Quirce, Santiago   +4 more
openaire   +2 more sources

Timing of symptom onset during 60-min interval oral food challenges in children

Allergology International
Background: Dosing intervals are important in determining oral food challenge (OFC) safety; however, the optimal interval remains unclear. This study aimed to investigate symptom onset time in low-dose OFCs, utilizing 60-min intervals, involving four ...
Nana Kojima, Makoto Nishino, Ken-ichi Nagakura, Sakura Sato, Kyohei Takahashi, Motohiro Ebisawa, Noriyuki Yanagida   +6 more
doaj   +1 more source

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases

Business Strategy and the Environment, EarlyView.
ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen, Darius‐Aurel Frank, Jessica Aschemann‐Witzel   +2 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source