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Food Processing And Allergenicity, Kitty C. M. Verhoeckx, Yvonne M. Vissers, Joseph L. Baumert, Roland Faludi, Marcel Feys, Simon Flanagan, Corinne Herouet-Guicheney, Thomas Holzhauser, Ryo Shimojo, Nieke Van Der Bolt, Harry Wichers, Ian Kimber
Food Processing And Allergenicity, Kitty C. M. Verhoeckx, Yvonne M. Vissers, Joseph L. Baumert, Roland Faludi, Marcel Feys, Simon Flanagan, Corinne Herouet-Guicheney, Thomas Holzhauser, Ryo Shimojo, Nieke Van Der Bolt, Harry Wichers, Ian Kimber
Department of Food Science and Technology: Faculty Publications
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed.
In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows’ milk, hens’ eggs, soy, wheat and mustard) have been reviewed.
The overall conclusion drawn is that processing does not completely abolish the allergenic …