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

Mol Nutr Food Res. 2009 Aug;53(8):963-9. doi: 10.1002/mnfr.200800236.

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?

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Allergens / chemistry*
  • Allergens / immunology*
  • Animals
  • Dietary Proteins / immunology
  • Food Handling / methods*
  • Food Hypersensitivity / etiology*
  • Food Hypersensitivity / prevention & control
  • Humans
  • Protein Folding
  • Protein Structure, Tertiary

Substances

  • Allergens
  • Dietary Proteins