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 …

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …

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 …

Ingestion of innocuous antigens, including food proteins, normally results in local and
systemic immune nonresponsiveness in a process termed oral tolerance. Oral tolerance to …

Peanut is an energy dense food item and it contains a substantial amount of fat, proteins,
carbohydrate, both fat soluble and water soluble vitamins, minerals and phytochemicals …

The manuscript reviews beneficial aspects of food processing with main focus on
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …

The spreading epidemic of allergies and asthma has heightened interest in IgE, the central
player in the allergic response. The activity of IgE is associated with a network of proteins; …

Tremendous progress has been made in our understanding of food-based allergic disorders
over the past 5 years. Recent epidemiologic studies suggest that nearly 4% of Americans …

Food protein functionality has classically been viewed from the perspective of how single
molecules or protein ingredients function in solutions and form simple colloidal structures …

BACKGROUND: Despite guidelines recommending avoidance of peanuts during infancy in
the United Kingdom (UK), Australia, and, until recently, North America, peanut allergy (PA) …