Impact of food processing on the structural and allergenic properties of food allergens.
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?
Mills
E N Clare
EN
Institute of Food Research, Norwich Research Park, Colney Norwich, NR4 7UA UK. clare.mills@bbsrc.ac.uk
Sancho
Ana I
AI
Rigby
Neil M
NM
Jenkins
John A
JA
Mackie
Alan R
AR
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
D000485:Allergens; D004044:Dietary Proteins