Literature DB >> 11419714

Stability of food allergens and allergenicity of processed foods.

M Besler1, H Steinhart, A Paschke.   

Abstract

The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.

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Year:  2001        PMID： 11419714     DOI： 10.1016/s0378-4347(01)00110-4

Source DB:  PubMed          Journal:  J Chromatogr B Biomed Sci Appl        ISSN： 1387-2273


  17 in total

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7.  Comparative study about some physical properties, in vitro digestibility and immunoreactivity of soybean protein isolate for infant formula.

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8.  Food allergens in mattress dust in Norwegian homes - a potentially important source of allergen exposure.

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Review 9.  What makes a food protein an allergen?

Authors:  Gary A Bannon
Journal:  Curr Allergy Asthma Rep       Date:  2004-01       Impact factor: 4.919

Review 10.  Stability of allergens.

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