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Total 886 results found since Jan 2013.

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

Breastfeeding: Maternally transferred allergens in breast milk: Protective or sensitizing?
This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - May 27, 2022 Category: Food Science Authors: Frauke Schocker, Uta Jappe Tags: Review Source Type: research

Resveratrol attenuates mast cell mediated allergic reactions: potential for use as a nutraceutical in allergic diseases?
This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - May 22, 2022 Category: Food Science Authors: Mehtap Civelek, Sabrina Bilotta, Axel Lorentz Tags: Review Source Type: research

ASAP Untargeted Metabolomic Profiling Reveals Changes in Gut Microbiota and Mechanisms of Its Regulation of Allergy in OVA-Sensitive BALB/c Mice
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.1c07482
Source: Journal of Agricultural and Food Chemistry - March 1, 2022 Category: Food Science Authors: Jiayuan Xu, Yongli Ye, Jian Ji, Jiadi Sun, Jia-Sheng Wang, and Xiulan Sun Source Type: research

ASAP Immunological Cross-Reactivity Involving Mollusc Species and MiteMollusc and Cross-Reactive Allergen PM Are Risk Factors of Mollusc Allergy
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.1c05421
Source: Journal of Agricultural and Food Chemistry - January 3, 2022 Category: Food Science Authors: Chuang Yu, Xue Ding, Xiang Gao, Hong Lin, Mati Ullah Khan, Hang Lin, Xuewen Dang, and Zhenxing Li Source Type: research

Front Cover: A Systematic Review of Metabolic Alterations Underlying IgE ‐Mediated Food Allergy in Children
Mol. Nutr. Food Res. 2021,65,202100536DOI:10.1002/mnfr.202100536IgE-mediated food allergies (IgE-FA) are considered a growing epidemic. Its pathogenic mechanisms remain however largely unknown. The authors performed a literature search followed by in-depth pathway mapping of IgE-FA in children, and revealed a shift in energy metabolism, next to aberrant metabolization of bile acids, lipids, nucleotides, fecal SCFAs and amino acids. As such, this work confirmed the unprecedented opportunities of metabolomics while offering a solid basis for future FA research. This is reported by Lynn Vanhaecke and co-workers in article number2100536.
Source: Molecular Nutrition and Food Research - December 3, 2021 Category: Food Science Authors: Ellen De Paepe, Lynn Van Gijseghem, Margot De Spiegeleer, Eric Cox, Lynn Vanhaecke Tags: Front Cover Source Type: research

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins
ConclusionAcid hydrolysis enhances the skin sensitizing capacity of gluten and drives IgE reactivity to more gluten proteins. This property of acid hydrolyzed gluten may be related to the degree of product deamidation, and could be a strong trigger of wheat allergy in susceptible individuals.
Source: Molecular Nutrition and Food Research - October 28, 2021 Category: Food Science Authors: Anne ‐Sofie Ravn Ballegaard, Laure Castan, Jeppe Madura Larsen, Cristian Piras, Clélia Villemin, Daniel Andersen, Charlotte Bernhard Madsen, Paola Roncada, Susanne Brix, Sandra Denery‐Papini, Gabriel Mazzucchelli, Grégory Bouchaud, Katri Tags: Research Article Source Type: research

A Systematic Review of Metabolic Alterations Underlying IgE ‐Mediated Food Allergy in Children
ConclusionTo conclude, this work confirms the unprecedented opportunities of metabolomics and supports the in-depth pathophysiological qualification in the quest towards improved diagnostic and prognostic biomarkers for IgE-FA.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - October 14, 2021 Category: Food Science Authors: Ellen De Paepe, Lynn Van Gijseghem, Margot De Spiegeleer, Eric Cox, Lynn Vanhaecke Tags: Review Source Type: research

Acid Hydrolysis of Gluten Enhances the Skin Sensitising Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins
ConclusionAcid hydrolysis enhances the skin sensitising capacity of gluten and drives IgE reactivity to more gluten proteins. This property of acid hydrolysed gluten may be related to the degree of product deamidation, and could be a strong trigger of wheat allergy in susceptible individuals.This article is protected by copyright. All rights reserved
Source: Molecular Nutrition and Food Research - October 12, 2021 Category: Food Science Authors: Anne ‐Sofie Ravn Ballegaard, Laure Castan, Jeppe Madura Larsen, Cristian Piras, Clélia Villemin, Daniel Andersen, Charlotte Bernhard Madsen, Paola Roncada, Susanne Brix, Sandra Denery‐Papini, Gabriel Mazzucchelli, Grégory Bouchaud, Katri Tags: Research Article Source Type: research

Cluster analysis of allergen reagents in atopic dermatitis patients according to the specific IgE results in ALEX2 Allergy Explorer test
Volume 32, Issue 1, December 2021, Page 625-649 .
Source: Food and Agricultural Immunology - October 3, 2021 Category: Food Science Authors: J. Čelakovská E. Čermákova R. Va ňková J. Krejsek C. Andr ýs Source Type: research

ASAP Bio-inspired Nanoenzyme Synthesis and Its Application in A Portable Immunoassay for Food Allergy Proteins
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.1c04309
Source: Journal of Agricultural and Food Chemistry - September 15, 2021 Category: Food Science Authors: Xianlong Zhang, Guoliang Li, Jianghua Liu, and Zhuoqun Su Source Type: research

Front Cover: Comprehensive Human Milk Patterns Are Related to Infant Growth and Allergy in the CHMP Study
Mol. Nutr. Food Res. 2021,65,202100011DOI:10.1002/mnfr.202100011The story illustrated in the cover design is that three mothers who are holding or breastfeeding their baby are talking about human milk composition reports which listed their composition details. Three mothers represent three human milk patterns the authors identified; the characteristics of baby are in accordance with the results of our paper. This is reported by Jing Lu, Jiaping Lv, Kaifeng Li and co-workers in article number2100011.
Source: Molecular Nutrition and Food Research - September 2, 2021 Category: Food Science Authors: Shilong Jiang, Jiancun Pan, Yuanyuan Li, Mengnan Ju, Wei Zhang, Jing Lu, Jiaping Lv, Kaifeng Li Tags: Front Cover Source Type: research

Latest advances on the nanomaterials-based electrochemical analysis of azo toxic dyes Sunset Yellow and Tartrazine in food samples
Food Chem Toxicol. 2021 Aug 26:112524. doi: 10.1016/j.fct.2021.112524. Online ahead of print.ABSTRACTAzo-dyes such as Allura Red, Carmoisine, Amaranth, Sunset Yellow (SY), Brilliant Blue, Tartrazine (Tz), etc., are popular as food coloring agents due to their low cost and stability. SY and Tz are the most used members of this group of dyes since they have similar colors and are usually used together in food products. Despite their advantageous industrial use, they exhibit a risk toxicity profile with adverse effects such as allergy, asthma, carcinogenicity, genotoxicity, cytotoxicity, anxiety, etc. Therefore, the United St...
Source: Food and Chemical Toxicology - August 29, 2021 Category: Food Science Authors: S Irem Kaya Ahmet Cetinkaya Sibel A Ozkan Source Type: research