Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins derived from known allergenic sources can be determined, whereas the potential allergenicity of proteins derived from sources of unknown allergenicity is much harder to assess.
|Original language||English (US)|
|Journal||Critical Reviews in Food Science and Nutrition|
|State||Published - Dec 1 1996|
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering