Food Allergens and Processing: A Review of Recent Results
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11120%2F13%3A43907707" target="_blank" >RIV/00216208:11120/13:43907707 - isvavai.cz</a>
Alternative codes found
RIV/00027022:_____/13:00000424
Result on the web
<a href="http://dx.doi.org/10.1007/978-1-4614-7906-2_16" target="_blank" >http://dx.doi.org/10.1007/978-1-4614-7906-2_16</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/978-1-4614-7906-2_16" target="_blank" >10.1007/978-1-4614-7906-2_16</a>
Alternative languages
Result language
angličtina
Original language name
Food Allergens and Processing: A Review of Recent Results
Original language description
Food allergens are becoming an increasingly serious problem for consumers that are sensitive to them. The presence of specific substances in processing plants also affects regulations regarding food packaging. The objective of this chapter is to providean overview of recent efforts (positive and negative) to deallergize processed foods. The existing literature and our own research results are reviewed and compared, and future directions are assessed. Recent research in food processing shows that some methods can influence allergenicity and reduce allergic reactions in consumers. The paper reviews successful and unsuccessful attempts to reduce allergenicity through food processing using thermal treatment, enzymatic reactions, fermentation, high-pressure treatment (HPT), ionization, ultraviolet irradiation, polymerization of proteins, ultrafiltration, and oxidation. Extra attention is given to deactivation trials of carrot, celery, and apple juices and the important allergens, Dau c 1,
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/2B06139" target="_blank" >2B06139: Inactivation alergens in foods by the high pressure treatment</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Advances in Food Process Engineering Research and Applications
ISBN
978-1-4614-7906-2
Number of pages of the result
46
Pages from-to
291-337
Number of pages of the book
677
Publisher name
Springer-Verlag New York, Inc.
Place of publication
New York
UT code for WoS chapter
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