Food processing and allergenicity-Reference-Cited by-同舟云学术

Food processing and allergenicity

Published:2015-06 Issue: Volume:80 Page:223-240
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Verhoeckx Kitty C.M.,Vissers Yvonne M.,Baumert Joseph L.,Faludi Roland,Feys Marcel,Flanagan Simon,Herouet-Guicheney Corinne,Holzhauser Thomas,Shimojo Ryo,van der Bolt Nieke,Wichers Harry,Kimber Ian

Funder

ILSI Europe Food Allergy Task Force

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference230 articles.

1. Soybean beta-conglycinin as the main allergen in a patient with food-dependent exercise-induced anaphylaxis by tofu: food processing alters pepsin resistance;Adachi;Clin. Exp. Allergy,2009

2. Tolerability of a fully maturated cheese in cow's milk allergic children: biochemical, immunochemical, and clinical aspects;Alessandri;PLoS ONE,2012

3. Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs;Amigo-Benavent;J. Agric. Food Chem,2008

4. Gal d 6 is the second allergen characterized from egg yolk;Amo;J. Agric. Food Chem,2010

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