Review of conventional and novel food processing methods on food allergens

Hydrolysis under High Hydrostatic Pressure as a Means To Reduce the Binding of β-Lactoglobulin to Immunoglobulin E from Human Sera

(2016) R. CHICÓN et al.   JOURNAL OF FOOD PROTECTION

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

(2013) Chatrapati V.R.K. Tammineedi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultraviolet processing on selected properties of egg white

(2012) Lara Manzocco et al.   FOOD CHEMISTRY

In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert

(2012) I. López-Expósito et al.   JOURNAL OF DAIRY SCIENCE

Optimization of microencapsulation of probiotics in raspberry juice by spray drying

(2012) Kartheek Anekella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

(2012) Dragana Stanic-Vucinic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin

(2011) Junzhen Zhong et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light

(2011) Wade W. Yang et al.   Food and Bioprocess Technology

Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

(2011) Yiqiao Li et al.   Food and Bioprocess Technology

Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

(2011) Micaela Pescuma et al.   FOOD CHEMISTRY

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

(2011) Huijing Li et al.   FOOD CHEMISTRY

Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αS1-casein

(2011) Shady El-Ghaish et al.   JOURNAL OF DAIRY RESEARCH

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

(2011) Shady El-Ghaish et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Thermal and Nonthermal Methods for Food Allergen Control

(2011) Sandra K. Shriver et al.   Food Engineering Reviews

Pulsed Ultraviolet Light Reduces Immunoglobulin E Binding to Atlantic White Shrimp (Litopenaeus setiferus) Extract

(2011) Sandra Shriver et al.   International Journal of Environmental Research and Public Health

Development of high hydrostatic pressure in biosciences: Pressure effect on biological structures and potential applications in Biotechnologies

(2010) Nolwennig Rivalain et al.   BIOTECHNOLOGY ADVANCES

High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products

(2010) Elena Peñas et al.   FOOD CHEMISTRY

Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts

(2010) Weihua Wade Yang et al.   International Journal of Food Engineering

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity

(2009) Shady El-Ghaish et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Screening of strains of Lactococci isolated from Egyptian dairy products for their proteolytic activity

(2009) Shady El-Ghaish et al.   FOOD CHEMISTRY

Environmental impact of novel thermal and non-thermal technologies in food processing

(2009) R.N. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Is high-pressure treatment able to modify the allergenicity of the main apple juice allergen, Mal d1?

(2009) Milan Houska et al.   HIGH PRESSURE RESEARCH

Effect of Exopolysaccharides on the Hydrolysis of β-Lactoglobulin byLactobacillus acidophilusCRL 636 in an in Vitro Gastric/Pancreatic System

(2009) Micaela Pescuma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei )

(2009) Guang-Ming Liu et al.   JOURNAL OF FOOD SCIENCE

Influence of thermal processing on IgE reactivity to lentil and chickpea proteins

(2009) Carmen Cuadrado et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Conformational changes of Mal d 2, a thaumatin-like apple allergen, induced by food processing

(2008) Gorji Marzban et al.   FOOD CHEMISTRY

Effects of Processing on Immunoreactivity of Cashew Nut (Anacardium occidentale L.) Seed Flour Proteins

(2008) Mahesh Venkatachalam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Pulsed UV-Light on Peanut Allergens in Extracts and Liquid Peanut Butter

(2008) S.-Y. Chung et al.   JOURNAL OF FOOD SCIENCE

Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin

(2007) Michael Zeece et al.   Innovative Food Science & Emerging Technologies

Immunoreactivity and digestibility of high-pressure-treated whey proteins

(2007) Rosa Chicón et al.   INTERNATIONAL DAIRY JOURNAL