Modifications of allergenicity linked to food technologies

Allergie et Immunologie

Volumn 30, Issue 1, 1998, Pages 9-13

  Moneret Vautrin, D A ^a  

^a UNIVERSITY HOSPITAL OF NANCY   (France)

Author keywords

Additives; Allergenicity; Food allergy; Genetically modified organisms; Heating; Novel foods; Storage; Technologies; Texturization

Indexed keywords

ALLERGENICITY; ARTICLE; FOOD ALLERGY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PROCESSING; FRUIT; HEATING; HUMAN; HYDROLYSIS;

ALLERGENS; ANIMALS; CATTLE; CHILD; DIETARY PROTEINS; FOOD ADDITIVES; FOOD CONTAMINATION; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GENETIC ENGINEERING; HEAT; HUMANS; MILK PROTEINS; PLANT PROTEINS; PLANTS; PREVALENCE; PROTEIN DENATURATION;

EID: 0031937327     PISSN: 03979148     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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