Chapter 12. Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry

  1. E.N. Clare Mills1 and
  2. Peter R. Shewry2
  1. Harry Wichers,
  2. Ariette Matser,
  3. Aart van Amerongen,
  4. Jan Wichers and
  5. Cristina Soler-Rivas

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995174.ch12

Plant Food Allergens

Plant Food Allergens

How to Cite

Wichers, H., Matser, A., van Amerongen, A., Wichers, J. and Soler-Rivas, C. (2003) Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry, in Plant Food Allergens (eds E.N. C. Mills and P. R. Shewry), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995174.ch12

Editor Information

  1. 1

    Institute of Food Research Norwich, UK

  2. 2

    Rothamsted Research Harpenden, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 10 DEC 2003

ISBN Information

Print ISBN: 9780632059829

Online ISBN: 9780470995174

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Keywords:

  • protein allergenicity;
  • food allergenicity;
  • food processing;
  • allergic reactions;
  • food products

Summary

This chapter contains sections titled:

  • Introduction

  • Structural basis of allergenicity

  • Analytical approaches to identify and monitor allergenicity

  • Specific approaches to reduce allergenicity

  • Potential of novel processing

  • Future directions