Food Processing Does Not Abolish the Allergenicity of the Carrot Allergen Dau c 1: Influence of pH, Temperature, and the Food Matrix
Author:
Affiliation:
1. Biochemie IV ‐ Biopolymere, Universität Bayreuth Universitätsstr. 30 Bayreuth 95447 Germany
2. Division of Allergology Paul‐Ehrlich‐Institut Langen 63225 Germany
3. Molecular Allergology Paul‐Ehrlich‐Institut Langen 63225 Germany
Publisher
Wiley
Subject
Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202000334
Reference27 articles.
1. Carrot allergy: Double-blinded, placebo-controlled food challenge and identification of allergens
2. WHO/IUIS Allergen Nomenclature: Providing a common language
3. Component-resolved in vitro diagnosis in carrot allergy: Does the use of recombinant carrot allergens improve the reliability of the diagnostic procedure?
4. Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy
5. Cooking birch pollen–related food: Divergent consequences for IgE- and T cell–mediated reactivity in vitro and in vivo
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