Food processing and allergenicity

Food and Chemical Toxicology

Volumn 80, Issue , 2015, Pages 223-240

  Verhoeckx, Kitty C M ^a   Vissers, Yvonne M ^b   Baumert, Joseph L ^c   Faludi, Roland ^d   Feys, Marcel ^e   Flanagan, Simon ^f   Herouet Guicheney, Corinne ^e   Holzhauser, Thomas ^g   Shimojo, Ryo ^h   van der Bolt, Nieke ⁱ   Wichers, Harry ⁱ   Kimber, Ian ^j  

^a TNO   (Netherlands)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^d International Life Sciences Institute ILSI Europe   (Belgium)

^e Tereos Syral ^*  (France)

^f Mondelez International   (France)

^g PAUL EHRLICH INSTITUT   (Germany)

^h Kikkoman Europe R and D Laboratory   (Netherlands)

ⁱ WAGENINGEN UNIVERSITY   (Netherlands)

^j UNIVERSITY OF MANCHESTER   (United Kingdom)

more..

Author keywords

Allergenicity; Allergic sensitisation; Food allergy; Food processing; IgE antibody

Indexed keywords

ALLERGEN; IMMUNOGLOBULIN E; IMMUNOGLOBULIN G; PROTEIN;

ALLERGENICITY; CONTROLLED STUDY; EGG; ENZYME ACTIVITY; FERMENTATION; FOOD ALLERGY; FOOD PROCESSING; GLYCATION; GLYCOSYLATION; HUMAN; HYDROLYSIS; IMMUNOGENICITY; MILK; MUSTARD; PEANUT; PREVALENCE; PROTEIN FUNCTION; PROTEIN INTAKE; REVIEW; RISK ASSESSMENT; SENSITIZATION; SOYBEAN; WHEAT; CHEMISTRY; FOOD HANDLING; HEAT; IMMUNOLOGY; PROCEDURES;

TRITICUM AESTIVUM;

ALLERGENS; FOOD HANDLING; FOOD HYPERSENSITIVITY; HOT TEMPERATURE; HUMANS; PROTEINS;

EID: 84926475830     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2015.03.005     Document Type: Review

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