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Biotechnol Adv. 2005 Sep;23(6):423-9.

Effects of food processing on the stability of food allergens.

Author information

1
Department of Nutrition, Food and Exercise Sciences, 402 Sandels Building, College of Human Sciences, Florida State University, Tallahassee, FL 32306-1493, United States. ssathe@mailer.fsu.edu

Abstract

The ubiquitous presence of allergens in the human food supply coupled with increased awareness of food allergies warrants undertaking appropriate preventive measures to protect sensitive consumers from unwanted exposure to offending food allergens. Attempts to reduce or eliminate food allergenicity through food processing have met with mixed results. The rationale for using food processing to reduce/eliminate allergenicity and limitations to using this approach are discussed.

[Indexed for MEDLINE]

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