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Full-Text Articles in Food Science
Soybean Oil Is Not Allergenic To Soybean-Sensitive Individuals, Robert K. Bush, Steve L. Taylor, Julie A. Nordlee, William W. Busse
Soybean Oil Is Not Allergenic To Soybean-Sensitive Individuals, Robert K. Bush, Steve L. Taylor, Julie A. Nordlee, William W. Busse
Department of Food Science and Technology: Faculty Publications
We have previously demonstrated that peanut oil is not allergenic to peanut-sensitive individuals. Seven soybean-sensitive patients were enrolled in a double-blind crossover study to determine whether ingestion of soybean oil can induce adverse reactions in such patients. All subjects had histories of systemic allergic reactions (urticaria, angioedema, wheezing, dyspnea, and/or vomiting) after soybean ingestion and had positive puncture skin tests with a 1:20 w/v glycerinated-saline whole soybean extract. Sera from six of the seven subjects were tested by RAST assay for the presence of specific IgE antibodies to soybean allergens. All patients had elevated levels of serum IgE antibodies to …
Sulfite Residues In Maraschino Cherries, Julie A. Nordlee, Laura B. Martin, Steve L. Taylor
Sulfite Residues In Maraschino Cherries, Julie A. Nordlee, Laura B. Martin, Steve L. Taylor
Department of Food Science and Technology: Faculty Publications
A survey of 53 samples of maraschino cherries from 14 different processors revealed that total sulfite residues averaged 52.3 ± 44.7 ppm. However, 58.5% of the samples had less than 40 ppm total SO2, while only 7.6% had greater than 120 ppm total SO2 indicating that the distribution was skewed in the direction of lower residue levels. Free sulfite residues in the 53 samples were considerably lower, averaging 14.2 ± 7.1 ppm. With free SO2 levels, 35.8% of the samples had less than 10 ppm free SO2, while only 5.7% had greater than 30 …