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Statements

Subject Item
n2:RIV%2F00216208%3A11120%2F13%3A43907707%21RIV14-MSM-11120___
rdf:type
n13:Vysledek skos:Concept
dcterms:description
Food allergens are becoming an increasingly serious problem for consumers that are sensitive to them. The presence of specific substances in processing plants also affects regulations regarding food packaging. The objective of this chapter is to provide an overview of recent efforts (positive and negative) to deallergize processed foods. The existing literature and our own research results are reviewed and compared, and future directions are assessed. Recent research in food processing shows that some methods can influence allergenicity and reduce allergic reactions in consumers. The paper reviews successful and unsuccessful attempts to reduce allergenicity through food processing using thermal treatment, enzymatic reactions, fermentation, high-pressure treatment (HPT), ionization, ultraviolet irradiation, polymerization of proteins, ultrafiltration, and oxidation. Extra attention is given to deactivation trials of carrot, celery, and apple juices and the important allergens, Dau c 1, Api g 1, and Mal d 1, these juices contain. The most promising deallergization method is processing with proteolytic enzymes together with physical processing methods (heating or high pressure). Recently, methods based on oxidative reactions of fruit/vegetable juices were described that can also be enhanced by HPT. Food allergens are becoming an increasingly serious problem for consumers that are sensitive to them. The presence of specific substances in processing plants also affects regulations regarding food packaging. The objective of this chapter is to provide an overview of recent efforts (positive and negative) to deallergize processed foods. The existing literature and our own research results are reviewed and compared, and future directions are assessed. Recent research in food processing shows that some methods can influence allergenicity and reduce allergic reactions in consumers. The paper reviews successful and unsuccessful attempts to reduce allergenicity through food processing using thermal treatment, enzymatic reactions, fermentation, high-pressure treatment (HPT), ionization, ultraviolet irradiation, polymerization of proteins, ultrafiltration, and oxidation. Extra attention is given to deactivation trials of carrot, celery, and apple juices and the important allergens, Dau c 1, Api g 1, and Mal d 1, these juices contain. The most promising deallergization method is processing with proteolytic enzymes together with physical processing methods (heating or high pressure). Recently, methods based on oxidative reactions of fruit/vegetable juices were described that can also be enhanced by HPT.
dcterms:title
Food Allergens and Processing: A Review of Recent Results Food Allergens and Processing: A Review of Recent Results
skos:prefLabel
Food Allergens and Processing: A Review of Recent Results Food Allergens and Processing: A Review of Recent Results
skos:notation
RIV/00216208:11120/13:43907707!RIV14-MSM-11120___
n13:predkladatel
n14:orjk%3A11120
n3:aktivita
n16:I n16:P
n3:aktivity
I, P(2B06139)
n3:dodaniDat
n5:2014
n3:domaciTvurceVysledku
n18:9360344
n3:druhVysledku
n8:C
n3:duvernostUdaju
n21:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
75403
n3:idVysledku
RIV/00216208:11120/13:43907707
n3:jazykVysledku
n11:eng
n3:klicovaSlova
Allergens; Food
n3:klicoveSlovo
n10:Food n10:Allergens
n3:kontrolniKodProRIV
[2148FED0E374]
n3:mistoVydani
New York
n3:nazevZdroje
Advances in Food Process Engineering Research and Applications
n3:obor
n20:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetStranKnihy
677
n3:pocetTvurcuVysledku
3
n3:projekt
n22:2B06139
n3:rokUplatneniVysledku
n5:2013
n3:tvurceVysledku
Kučera, Petr
s:numberOfPages
46
n12:doi
10.1007/978-1-4614-7906-2_16
n19:hasPublisher
Springer-Verlag New York, Inc.
n15:isbn
978-1-4614-7906-2
n17:organizacniJednotka
11120