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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

  • Czech description

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

    GM - Food industry

  • OECD FORD branch

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