Egg proteins as allergens and the effects of the food matrix and processing

Food and Function

Volumn 6, Issue 3, 2015, Pages 694-713

  Benede S ^a   Lopez Exposito I ^a   Molina, E ^a   Lopez Fandino R ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENS; EMULSIFICATION; FOOD PRODUCTS;

ALLERGIC REACTIONS; FOOD MATRIXES; FUNCTIONAL PROPERTIES; HIGH QUALITY; IMMUNE RESPONSE; INTESTINAL MUCOSA; NUTRITIONAL VALUE; PROTEIN DIGESTIBILITY;

PROTEINS;

ALLERGEN; PEPTIDE FRAGMENT; PROTEIN INTAKE;

ADMINISTRATION AND DOSAGE; ADVERSE EFFECTS; ANALYSIS; ANIMAL; BIOLOGICAL MODEL; CHEMICAL STRUCTURE; CHEMISTRY; CHICKEN; DIET THERAPY; DIGESTION; EGG HYPERSENSITIVITY; FOOD; FOOD INDUSTRY; HUMAN; IMMUNOLOGY; METABOLISM; NUTRITIONAL VALUE; PROCEDURES; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN INTAKE;

ALLERGENS; ANIMALS; CHICKENS; DIGESTION; EGG HYPERSENSITIVITY; EGG PROTEINS, DIETARY; FOOD-PROCESSING INDUSTRY; FOODS, SPECIALIZED; HUMANS; MODELS, IMMUNOLOGICAL; MODELS, MOLECULAR; NUTRITIVE VALUE; PEPTIDE FRAGMENTS; PROTEIN CONFORMATION; PROTEOLYSIS;

EID: 84925428016     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo01104j     Document Type: Article

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