Factors influencing the susceptibility to, and characteristics of kiwi fruit allergy Final Report TO7025
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منابع مشابه
High frequency of IgE sensitization towards kiwi seed storage proteins among peanut allergic individuals also reporting allergy to kiwi
Background IgE sensitization to storage proteins from nuts and seed is often related to severe allergic symptoms. There is a risk of immunological IgE cross-reactivity between storage proteins from different species. The potential clinical implication of such cross-reactivity is that allergens other than the known sensitizer can cause allergic symptoms. Previous studies have suggested that kiwi...
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ABSTRACT: Vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. A laboratory scale vacuum frying apparatus...
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First reports of allergic reactions to kiwi fruit occurred relatively late in 1981, when this exotic fruit was becoming more common in nutrition in western countries. The prevalence of kiwi fruit allergy seems to be low in food allergic individuals. Nevertheless IgE mediated reactions after ingestion of kiwi fruit can be most severe, as shown by several cases of anaphylactic shocks. Belonging t...
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Papain is a proteolytic enzyme which is widely used in food industry, pharmaceuticals, and cosmetics. Occupational and non-occupational papain allergies have previously been documented; however, there are limited publications about papain allergy with its relative fruit allergy. Here, we present a case of occupational, IgE-mediated papain allergy with kiwi fruit and fig fruit allergy. A 53-year...
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The market sales of ready to use fresh cut fruits have grown rapidly in recent decades. Kiwi fruit is an important fruit that its marketing as fresh cut has increased in recent years. The main limiting factors in shelf life of fresh cut fruits are microbial spoilage, drastic softening and browning. In this study, the effects of oxalic and citric acids, both at 0, 2, 4 and 6 mM concentrations, w...
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