Allergy to peanut, soybean, and other legumes: recent advances in allergen characterization, stability to processing and IgE cross‐reactivity
Peanut and soybean are members of the Leguminosae family. They are two of the eight
foods that account for the most significant food allergies in the United States and Europe …
foods that account for the most significant food allergies in the United States and Europe …
Effect of processing technologies on the allergenicity of food products
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 …
safety of food and its storage, but also to transform its characteristics (in its raw form) and …
Food protein functionality: A comprehensive approach
EA Foegeding, JP Davis - Food hydrocolloids, 2011 - Elsevier
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 …
molecules or protein ingredients function in solutions and form simple colloidal structures …
Effect of high pressure processing on the immunoreactivity of almond milk
Influence of high pressure processing (HPP) at 450 and 600 MPa, 30° C for various holding
times (0, 30, 60,180, 300 and 600 s) on almond milk amandin was investigated. The …
times (0, 30, 60,180, 300 and 600 s) on almond milk amandin was investigated. The …
Effects of daily food processing on allergenicity
B Cabanillas, N Novak - Critical reviews in food science and …, 2019 - Taylor & Francis
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 …
of the physico-chemical properties of proteins. The degree of such modifications depends on …
Heat and pressure treatments effects on peanut allergenicity
Peanut allergy is recognized as one of the most severe food allergies. The aim of this study
was to investigate the changes in IgE binding capacity of peanut proteins produced by …
was to investigate the changes in IgE binding capacity of peanut proteins produced by …
Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment
This study investigated the effects of ultrasound, enzyme concentration and enzyme
treatment time on soluble protein and major allergenic proteins (Ara h 1 and Ara h 2) of …
treatment time on soluble protein and major allergenic proteins (Ara h 1 and Ara h 2) of …
The molecular basis of peanut allergy
Peanut allergens can trigger a potent and sometimes dangerous immune response in an
increasing number of people. The molecular structures of these allergens form the basis for …
increasing number of people. The molecular structures of these allergens form the basis for …
Effect of processing on the structure and allergenicity of peanut allergen Ara h 2 roasted in a matrix
X Chang, X Zhou, Y Tang, Y Zhang… - Journal of Agricultural …, 2022 - ACS Publications
Peanut allergy is the leading pediatric food allergy. Many attempts have been made to
reduce its allergenicity by processing. After roasting, Ara h 2 and its derivatives in the matrix …
reduce its allergenicity by processing. After roasting, Ara h 2 and its derivatives in the matrix …
Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays
YM Vissers, M Iwan, K Adel‐Patient… - Clinical & …, 2011 - Wiley Online Library
Background Peanuts are often consumed after roasting, a process that alters the three‐
dimensional structure of allergens and leads to Maillard modification. Such changes are …
dimensional structure of allergens and leads to Maillard modification. Such changes are …