Effect of Processing Technologies on the Allergenicity of Food Products

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 13, 2015, Pages 1902-1917

  Jiménez Saiz, Rodrigo ^a,b   Benedé, Sara ^a   Molina, Elena ^a   López Expósito, Iván ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b MCMASTER UNIVERSITY   (Canada)

Author keywords

Digestibility; enzymatic cross linking; heating; high pressure; irradiation; Maillard reaction; microwaves

Indexed keywords

ALLERGENS; CHEMICAL REACTIONS; CROSSLINKING; FOOD PROCESSING; FOOD PRODUCTS; FOOD STORAGE; GLYCOSYLATION; HEAT TREATMENT; HEATING; IRRADIATION; MICROWAVES; PROCESSED FOODS; PROCESSING; PROTEINS;

DIGESTIBILITY; FOOD IRRADIATION; HIGH PRESSURE; HIGH PRESSURE PROCESSING; MAILLARD REACTION; PROCESSING TECHNOLOGIES; PROTEIN MODIFICATIONS; TRADITIONAL PROCESSING;

THERMAL PROCESSING (FOODS);

ALLERGEN; PROTEIN INTAKE;

ANIMAL; CHEMISTRY; DIGESTION; FOOD ALLERGY; FOOD HANDLING; FOOD IRRADIATION; GLYCATION; HEAT; HUMAN; HYDROSTATIC PRESSURE; IMMUNOLOGY; MICROWAVE RADIATION; PROTEIN INTAKE;

ALLERGENS; ANIMALS; DIETARY PROTEINS; DIGESTION; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD IRRADIATION; HOT TEMPERATURE; HUMANS; HYDROSTATIC PRESSURE; MAILLARD REACTION; MICROWAVES;

EID: 84929504396     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.736435     Document Type: Article

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