Principles and characteristics of food allergens

Steve L. Taylor; Samuel B. Lehrer

doi:10.1080/10408399609527761

Principles and characteristics of food allergens

Steve L. Taylor, Samuel B. Lehrer

Food Science and Technology

Research output: Contribution to journal › Article › peer-review

145 Scopus citations

Abstract

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)
Pages (from-to)	S91-S118
Journal	Critical Reviews in Food Science and Nutrition
Volume	36
Issue number	SUPPL.
DOIs	https://doi.org/10.1080/10408399609527761
State	Published - 1996

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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