With the turn of this century, novel food processing techniques have become commercially
very important because of their profound advantages over the traditional methods. These …

Food allergy has become a major public health concern in westernized countries, and
allergic reactions to peanuts are particularly common and severe. Allergens are defined as …

Scope: There are differences in stability to pepsin between the major allergens in peanut;
however, data are from different reports using different digestion models. This study provides …

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic
Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on …

This study focuses on the effect of heating and Maillard reaction (MR) on the in vitro
digestibility and rabbit IgG-and human IgE-binding properties of ovalbumin (OVA) and …

Cold plasma is emerging as a novel food processing technology, with demonstrated
efficacies for microbial inactivation and residual chemical dissipation of food products. Given …

As peanut allergy is an increasing public health risk, affecting over 1% of the United States
and United Kingdom school children, it is important that methods and reagents for accurate …

A reagentless electrochemical impedance biosensor for detection of peanut protein Ara h 1,
one of the allergenic proteins found in peanuts, has been demonstrated using an Au …

Rationale An important property of allergens is their ability to cross‐link IgE and activate
mast cells and basophils. The effector activity of peanut allergens has not been well …

This study investigated the use of enzymatic treatment to reduce peanut allergens in peanut
kernels as affected by processing conditions. Two major peanut allergens, Ara h 1 and Ara h …