Results 51 to 60 of about 33,932 (230)
Studying Macromolecular Composition in Cell–Cell Interfaces Using 3D Membrane Reconstitution Systems
Advanced Science, EarlyView.A comprehensive understanding of the interactions between proteins, lipids and glycocalyx components at the immune synapse is still lacking. Here, an artificial and a semi‐artificial model contact system were established to reconstitute the cell‐cell contact in 3D. The model systems enable the examination of macromolecule enrichment or depletion at the
Franziska Ragaller +9 more
wiley +1 more source
Soy, milk and wheat allergy [PDF]
Clinical and Translational Allergy, 2011 Food allergies affect 5-10% of infants, 2-5% of toddlers, and 1.3-2.6% of school children in Japan. Egg, milk and wheat are the major three food allergens. Soybean is one of the eight foods causing immediate allergic reactions, sometimes anaphylaxis. Fermented soybeans, miso and shoyu, are used in most of the traditional Japanese foods, and exposure to
openaire +2 more sources
Alternaria in food: Ecophysiology, mycotoxin production and toxicology [PDF]
, 2015 Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of ...
Lee, Hyang Burm +2 more
core +2 more sources
American Journal of Industrial Medicine, EarlyView.ABSTRACT Background We investigated associations of self‐reported and job exposure matrix (JEM) assigned civilian occupational exposure to vapors, gas, dust, or fumes (VGDF) with respiratory symptoms among previously deployed US Veterans. Methods An interviewer‐administered questionnaire ascertained self‐reported civilian occupational VGDF exposure.
Sahra Mohazzab‐Hosseinian +14 more
wiley +1 more source
The Egyptian Journal of Pediatric Allergy and Immunology, 2020 Zeinab El-Sayed, Ghada Shousha
openaire +2 more sources
Tri a 14, wheat Lipid Transfer Protein, a marker of wheat respiratory allergy [PDF]
, 2011 Over 30 wheat allergens have been associated to baker’s asthma and much of them have been also implied in food allergy. Few of them have rendered as major allergens. Tri a 14, wheat LTP, has been associated to baker’s asthma as major allergen in patients
Gomez Casado, Cristina
core
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Acta Medica, 2010 Few studies concerning the importance of food allergy in adolescents and adult patients with atopic eczema exist. The atopy patch tests with food have mostly been studied in infants and children since food allergy plays a role especially in this age ...
Jarmila Čelakovská +4 more
doaj +1 more source
The Influence of Dietary Factors on Child Food Allergies [PDF]
, 2017 Solid food introduction guidelines were recently amended to suggest that earlier introduction of peanuts is associated with a decreased prevalence of peanut allergies in high-risk children.
Shaw, Jessica A
core +1 more source
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source