The impact of processing on allergenicity of food

Current Opinion in Allergy and Clinical Immunology

Volumn 8, Issue 3, 2008, Pages 249-253

  Mills, E N Clare ^a   Mackie, Alan R ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Allergy; Food; Heating; Maillard modification; Polyphenol; Processing

Indexed keywords

AMYLASE INHIBITOR; LIPID TRANSFER PROTEIN; PHYTATE; PROLAMIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; ALLERGEN; PLANT ANTIGEN;

ALLERGENICITY; CEREAL; FOOD ALLERGY; FOOD PROCESSING; HUMAN; LIPID TRANSPORT; MILK ALLERGY; NUCLEAR MAGNETIC RESONANCE; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN STRUCTURE; REVIEW; WHEAT ALLERGY; X RAY DIFFRACTION; CHEMISTRY; FOOD HANDLING; FRUIT; IMMUNOLOGICAL PROCEDURES; IMMUNOLOGY; METABOLISM; MOLECULAR MIMICRY; VEGETABLE;

ALLERGENS; ANTIGENS, PLANT; CHEMISTRY, AGRICULTURAL; FOOD HANDLING; FOOD HYPERSENSITIVITY; FRUIT; HUMANS; IMMUNOLOGIC TESTS; MOLECULAR MIMICRY; VEGETABLES;

EID: 49249131414     PISSN: 15284050     EISSN: 14736322     Source Type: Journal    
DOI: 10.1097/ACI.0b013e3282ffb123     Document Type: Review

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