Stability of food allergens and allergenicity of processed foods

M Besler; H Steinhart; A Paschke

doi:10.1016/s0378-4347(01)00110-4

Stability of food allergens and allergenicity of processed foods

J Chromatogr B Biomed Sci Appl. 2001 May 25;756(1-2):207-28. doi: 10.1016/s0378-4347(01)00110-4.

Authors

M Besler¹, H Steinhart, A Paschke

Affiliation

¹ University of Hamburg, Department of Chemistry, Food Chemistry, Germany.

PMID: 11419714
DOI: 10.1016/s0378-4347(01)00110-4

Abstract

The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.

Publication types

Review

MeSH terms

Allergens / chemistry*
Animals
Food Handling
Food Hypersensitivity*
Humans
Meat Products*
Plants, Edible*

Substances

Allergens