Thermal processing and allergenic potential of egg for children
نویسندگان
چکیده
منابع مشابه
Thermal processing and allergenic potential of egg for children
Egg belongs to the list of ingredients that must be labeled because of its frequent involvement in food allergies especially in childhood. Several thermal processes are commonly applied to egg and it is known that some egg-allergic people can tolerate well-cooked egg. Food allergens are characterized by their ability to elicit IgE antibodies (sensitization) in susceptible individuals and to dis...
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Hen's egg white has been reported as a causative agent of allergic reactions, with ovalbumin, conalbumin, ovomucoid, and lysozyme being the major allergens. However, little is known about the effects of processing with heat and high pressure on the allergenicity of egg white proteins as ingredients in meat. For this purpose, the allergenic characteristics of such treated preparations were studi...
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Buckwheat is known as a health food but is one of the major food allergens triggering potentially fatal anaphylaxis in Asia, especially in Japan and Korea. This study was conducted to investigate the characteristic of enzymatic resistance of buckwheat protein and allergenic potential. Enzymatic resistance of buckwheat protein was performed with in vitro digestibility test in simulated gastric f...
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ژورنال
عنوان ژورنال: Clinical and Translational Allergy
سال: 2015
ISSN: 2045-7022,2045-7022
DOI: 10.1186/2045-7022-5-s3-p134