Effects of daily food processing on allergenicity

被引：68

作者：

Cabanillas, Beatriz ^{[1
]}

Novak, Natalija ^{[1
]}

机构：

[1] Univ Bonn, Med Ctr, Dept Dermatol & Allergy, Sigmund Freud Str 25, Bonn, Germany

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2019年 / 59卷 / 01期

关键词：

boiling; food allergy; food processing; IgE-reactivity; peanut allergy; roasting; LINKED-IMMUNOSORBENT-ASSAY; ARA H 2; MAJOR ALLERGENS; DOUBLE-BLIND; THERMAL-STABILITY; PEANUT ALLERGENS; COOKING METHODS; CASHEW NUT; PINE NUT; PROTEINS;

D O I：

10.1080/10408398.2017.1356264

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.

引用

页码：31 / 42

页数：12

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