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Total 886 results found since Jan 2013.

Cross-reactive aeroallergens – the main cause of food allergy
Volume 34, Issue 1, December 2023, Page 1-9 .
Source: Food and Agricultural Immunology - December 15, 2022 Category: Food Science Authors: Adam Wawrze ńczyk Emilia Rawicka Katarzyna Napi órkowska-Baran Ewa Alska Zbigniew Bartuzi Source Type: research

Camel Milk Cannot Prevent the Development of Cow's Milk Allergy —A Study in Brown Norway Rats
ConclusionsThis study suggests that due to lack of cross-tolerance camel milk cannot be used for CMA prevention.
Source: Molecular Nutrition and Food Research - December 6, 2022 Category: Food Science Authors: Natalia Zofia Maryniak, Mette Halkj ær Stage, Anne‐Sofie Ravn Ballegaard, Ana Isabel Sancho, Egon Bech Hansen, Katrine Lindholm Bøgh Tags: Research Article Source Type: research

Allergenicity and IgE Recognition of New Dau C 1 Allergens from Carrot
ConclusionIdentification of new isoallergens and the identification of IgE epitopes may contribute to a more refined component resolved diagnosis and may lay ground for further epitope mapping and personalized targeted treatment approaches of carrot allergy in preclinical and clinical studies.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - December 2, 2022 Category: Food Science Authors: Julian M. Hendrich, Andrea Wangorsch, Katharina R ödel, Thessa Jacob, Vera Mahler, Birgitta M. Wöhrl Tags: Research Article Source Type: research

Camel Milk cannot prevent the Development of Cow's Milk Allergy – A Study in Brown Norway Rats
ConclusionsThis study suggested that due to lack of cross-tolerance camel milk cannot be used for CMA prevention.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - November 23, 2022 Category: Food Science Authors: Natalia Zofia Maryniak, Mette Halkj ær Stage, Anne‐Sofie Ravn Ballegaard, Ana Isabel Sancho, Egon Bech Hansen, Katrine Lindholm Bøgh Tags: Research Article Source Type: research

Oleuropein Prevents OVA ‐Induced Food Allergy in Mice by Enhancing the Intestinal Epithelial Barrier and Remodeling the Intestinal Flora
Conclusions: These findings suggest that oleuropein prevents FA by enhancing intestinal epithelial barrier function and improving immune homeostasis and intestinal flora in sensitized mice. Therefore, diets rich in oleuropein should be recommended for people with FA.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - November 1, 2022 Category: Food Science Authors: Yuanjie Guo, Yu Ma, Liyuan Ma, Zixin Guo, Yingliang Xiao, Yunjun Liu, Jie Li, Shengnan Wang, Yixiang Liu Tags: Research Article Source Type: research

ASAP Oral Intervention of Narirutin Ameliorates the Allergic Response of Ovalbumin Allergy
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.2c05383
Source: Journal of Agricultural and Food Chemistry - October 11, 2022 Category: Food Science Authors: Xiaolei Shi, Lina Zhao, Liyan Niu, Yixuan Yan, Qiushi Chen, Yongri Jin, and Xuwen Li Source Type: research

Simulated gastric fluid assay for estimating the digestibility of newly expressed proteins in GE crops: Missteps in development and interpretation
Food Chem Toxicol. 2022 Sep 20;169:113436. doi: 10.1016/j.fct.2022.113436. Online ahead of print.ABSTRACTDigestive stability of a food protein in simulated gastric fluid (SGF) continues to be considered a risk factor for allergy, even though the current science does not support this belief. Methodological shortcomings of the adaption of the SGF assay for use with purified proteins has been cited as a reason to discount results that do not conform to this belief. Missteps in conducting and interpreting the results of SGF assays are reviewed here. However, these methodological shortcomings do not invalidate the conclusion th...
Source: Food and Chemical Toxicology - September 27, 2022 Category: Food Science Authors: Rod A Herman John X Q Zhang Source Type: research

ASAP Versatile Application of Nanobodies for Food Allergen Detection and Allergy Immunotherapy
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.2c03324
Source: Journal of Agricultural and Food Chemistry - July 12, 2022 Category: Food Science Authors: Yaozhong Hu, Yi Wang, Jing Lin, Sihao Wu, Serge Muyldermans, and Shuo Wang Source Type: research

Kiwi allergy in atopic dermatitis patients – analysis of specific IgE results in ALEX2 multiplex examination. Latex fruit syndrome
Volume 33, Issue 1, December 2022, Page 479-497 .
Source: Food and Agricultural Immunology - July 8, 2022 Category: Food Science Authors: J. Čelakovská E. Čermákova R. Va ňková P. Boudkov á C. Andr ýs J. Krejsek Source Type: research

Autoxidized citronellol: Free radicals as potential sparkles to ignite the fragrance induced skin sensitizing pathway
Food Chem Toxicol. 2022 Jun 4:113201. doi: 10.1016/j.fct.2022.113201. Online ahead of print.ABSTRACTCitronellol, one of the most used fragrance compounds worldwide, is one ingredient of Fragrance Mix II used to assess skin allergy to fragrances in dermatitis patients. Pure citronellol is non-allergenic. Main issue is it autoxidizes when exposed to air becoming then allergenic. The increased skin sensitizing potency of air-exposed citronellol has been attributed to the hydroperoxides detected at high concentrations in the oxidation mixtures. It has been postulated that such hydroperoxides can give rise to specific antigens,...
Source: Food and Chemical Toxicology - June 7, 2022 Category: Food Science Authors: Fatma Sahli Bertrand Vileno Christophe Gourlaouen Elena Gim énez-Arnau Source Type: research

Secondary Contamination by Wheat Allergens across Cooking Bowls through the Use of Sponge Scourers
Shokuhin Eiseigaku Zasshi. 2022;63(2):70-78. doi: 10.3358/shokueishi.63.70.ABSTRACTAfter washing the cooking utensils used to prepare liquid batter, flour may remain in the scrubbing sponge. Secondary contamination of cooking devices with wheat allergens is a concern if such scrubbing sponges are used to clean other equipment. Therefore, in this study, bowl washing with detergent, using a scrubbing sponge was evaluated as a cleaning method following liquid batter cooking. Multiple trials revealed that wheat allergens were transferred from a bowl coated with 10 g of liquid batter to an unused bowl via sponge scrubbing with ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - June 1, 2022 Category: Food Science Authors: Hiroyuki Hashimoto Tatsuya M Ikeda Masato Yoshimitsu Kyohei Kiyota Source Type: research