Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity.


PURPOSE OF REVIEW To review recent advances in the area of food allergen processing and the effect on protein allergenicity. RECENT FINDINGS Heating generally decreases protein allergenicity by destroying conformational epitopes. In peanut and shrimp, heat-induced Maillard reaction (glycation) may increase allergenicity. The majority of milk and egg… (More)
DOI: 10.1097/ACI.0b013e32832b88e7


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