title: Impact of food processing on the structural and allergenic properties of food allergens.
abstract: This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?
authors: Institute of Food Research, Norwich Research Park, Colney Norwich, NR4 7UA UK. clare.mills@bbsrc.ac.uk
authors: E N Clare
authors: EN
authors: Mills
authors: Ana I
authors: AI
authors: Sancho
authors: Neil M
authors: NM
authors: Rigby
authors: John A
authors: JA
authors: Jenkins
authors: Alan R
authors: AR
authors: Mackie
mesh_terms: D000485:Allergens / Q000737:chemistry* / Q000276:immunology*; D000818:Animals; D004044:Dietary Proteins / Q000276:immunology; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000209:etiology* / Q000517:prevention & control; D006801:Humans; D017510:Protein Folding; D017434:Protein Structure, Tertiary
chemical_list: D000485:Allergens; D004044:Dietary Proteins