Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

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 …

Food allergy is a major health problem in the Western countries, affecting 3–8% of the
population. It has not yet been established what makes a dietary protein a food allergen …

Heat treatment has been used since ancient times for food processing, first to ensure the
safety of food and its storage, but also to transform its characteristics (in its raw form) and …

Daily food processing has the potential to alter the allergenicity of foods due to modification
of the physico-chemical properties of proteins. The degree of such modifications depends on …

Cow milk (CM) allergy is a worldwide concern. Currently, few studies have been performed
on the immunoreactivity of CM and fewer still on the antigenicity of CM in vivo and in vitro. In …

Allergen immunotherapy (AIT) is the only curative treatment for allergic diseases. However,
AIT has many disadvantages related to efficiency, safety, long-term duration, and patient …

Background: Mucosal mast cells (MC) are key players in IgE-mediated food allergy (FA). The
evidence on the interaction between gut microbiota, MC and susceptibility to FA is …

Hen eggs are an important and inexpensive source of high-quality proteins in the human
diet. Egg, either as a whole or its constituents (egg yolk and white), is a key ingredient in …

Significant efforts are necessary to introduce new dietary protein sources to feed a growing
world population while maintaining food supply chain sustainability. Such a sustainable …