Food processing and allergenicity
نویسندگان
چکیده
منابع مشابه
Food processing and allergenicity.
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergeni...
متن کاملEffect of processing technologies on the allergenicity of food products.
Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasin...
متن کاملFood Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing preval...
متن کاملAllergenicity of wine containing processing aids: a double-blind, placebo-controlled food challenge.
BACKGROUND The European Union requires allergenic food ingredients to appear on labels in order to protect allergic consumers. OBJECTIVE To determine whether traces of egg-, milk-, and fish-derived processing aids used in winemaking might elicit clinical reactions in food-allergic patients. METHODS Five German wines were fined with a high dose of egg albumin, lysozyme, milk casein, fish gel...
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Food security is importance for people all the world. Bombay locust (Patanga succincta) is a major agricultural pest in Thailand and most popular for consumption as human food. Arthropods include crustacean (shrimp) and insect which can induce allergic reactions in sensitive humans. The aims of this study is to identified the cross-reactive allergens in P. succincta with sera who allergic to sh...
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ژورنال
عنوان ژورنال: Food and Chemical Toxicology
سال: 2015
ISSN: 0278-6915
DOI: 10.1016/j.fct.2015.03.005