title: Stability of food allergens and allergenicity of processed foods.
abstract: The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.
authors: University of Hamburg, Department of Chemistry, Food Chemistry, Germany.
authors: M
authors: M
authors: Besler
authors: H
authors: H
authors: Steinhart
authors: A
authors: A
authors: Paschke
mesh_terms: D000485:Allergens / Q000737:chemistry*; D000818:Animals; D005511:Food Handling; D005512:Food Hypersensitivity; D006801:Humans; D008461:Meat Products; D010945:Plants, Edible
chemical_list: D000485:Allergens