Food Allergens and Processing: A Review of Recent Results

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00027022:_____/13:00000424

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Food Allergens and Processing: A Review of Recent Results

Popis výsledku v původním jazyce

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,

Název v anglickém jazyce

Food Allergens and Processing: A Review of Recent Results

Popis výsledku anglicky

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,

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B06139" target="_blank" >2B06139: Inaktivace alergenů v potravinách pomocí vysokotlaké pasterace</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Advances in Food Process Engineering Research and Applications

ISBN

978-1-4614-7906-2

Počet stran výsledku

46

Strana od-do

291-337

Počet stran knihy

677

Název nakladatele

Springer-Verlag New York, Inc.

Místo vydání

New York

Kód UT WoS kapitoly

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