Stability of food allergens and allergenicity of processed foods.
نویسندگان
چکیده
The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.
منابع مشابه
Allergens of Animal Origin: Stability and Allergenicity of Processed Foods
This article reviews recent data on the stability of cow's milk, hen's egg, fish, crustaceae, and meat allergens during food processing. Generally, allergens of food origin are stable and highly potent. Most severe allergic reactions, including fatal events, can be due to ingestion of cow's milk, hen's egg, fish, and shrimp. The allergenicity could be altered potentially by various procedures s...
متن کاملLegumes, Nuts, and Seeds: Allergen Stability and Allergenicity of Processed Foods
Most severe allergic reactions, including fatal events, after ingestion of peanuts, soybeans and tree nuts have been reported. Allergens from legumes, nuts, and seeds are predominantly highly potent and stable to food processing. However, it is possible to alter the allergenicity potentially by various procedures. Heat treatments (dry heating, roasting, or baking) and enzymatic digestion affect...
متن کاملExtractability, stability, and allergenicity of egg white proteins in differently heat-processed foods.
Hen's egg white protein is a major cause of food allergy, and a considerable number of countries have introduced labeling directions for processed food products. To control compliance with these regulations, analytical assays for the detection of egg in manufactured foods have been developed. In this study, we have tested the performance of 3 commercially available kits for quantitative egg ana...
متن کاملIf There Is Really a Notable Concern about Allergenicity of Genetically Modified Foods?
In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled GM foods in their own regions. However, there are still few groups having concerns about allergenicity of GM foods. This review h...
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 کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of chromatography. B, Biomedical sciences and applications
دوره 756 1-2 شماره
صفحات -
تاریخ انتشار 2001