Egg proteins as allergens and the effects of the food matrix and processing-Reference-Cited by-同舟云学术

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Egg proteins as allergens and the effects of the food matrix and processing

Published:2015 Issue:3 Volume:6 Page:694-713
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Benedé S.¹²³⁴,López-Expósito I.¹²³⁴,Molina E.¹²³⁴,López-Fandiño R.¹²³⁴

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación (CIAL

2. CSIC-UAM)

3. 28049 Madrid

4. Spain

Abstract

Hen eggs are an important and inexpensive source of high-quality proteins in the human diet.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO01104J

Reference199 articles.

1. Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-Sponsored Expert Panel Report

2. ICON: Food allergy

3. Prevalence of sensitization to food allergens, reported adverse reaction to foods, food avoidance, and food hypersensitivity among teenagers

4. Original article: Prevalence and cumulative incidence of food hypersensitivity in the first 3 years of life

5. Mucosal Immunology of Food Allergy

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