title: Principles and characteristics of food allergens.
abstract: Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins derived from known allergenic sources can be determined, whereas the potential allergenicity of proteins derived from sources of unknown allergenicity is much harder to assess.
authors.affiliation: Department of Food Science and Technology, University of Nebraska, Lincoln, USA.
authors.forename: S L
authors.initials: SL
authors.lastname: Taylor
authors.forename: S B
authors.initials: SB
authors.lastname: Lehrer
mesh_terms: D000485:Allergens; D000595:Amino Acid Sequence; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004306:Dose-Response Relationship, Immunologic; D000939:Epitopes / Q000737:chemistry; D005502:Food; D005511:Food Handling; D005512:Food Hypersensitivity; D005818:Genetic Engineering; D006801:Humans; D011506:Proteins / Q000737:chemistry / Q000276:immunology
chemical_list: D000485:Allergens; D000939:Epitopes; D011506:Proteins