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Impact of food processing on the structural and allergenic properties of food allergens.

Abstract
This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?
AuthorsE N Clare Mills, Ana I Sancho, Neil M Rigby, John A Jenkins, Alan R Mackie
JournalMolecular nutrition & food research (Mol Nutr Food Res) Vol. 53 Issue 8 Pg. 963-9 (Aug 2009) ISSN: 1613-4133 [Electronic] Germany
PMID19603402 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't, Review)
Chemical References
  • Allergens
  • Dietary Proteins
Topics
  • Allergens (chemistry, immunology)
  • Animals
  • Dietary Proteins (immunology)
  • Food Handling (methods)
  • Food Hypersensitivity (etiology, prevention & control)
  • Humans
  • Protein Folding
  • Protein Structure, Tertiary

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