Recently, an increased interest in nanotechnology applications can be observed in various
fields (medicine, materials science, pharmacy, environmental protection, agriculture etc.) …

Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Background Bioactive compounds possess plenty of health benefits, but they are chemically
unstable and susceptible to oxidative degradation. The application of pure bioactive …

There are many examples of bioactive proteins and peptides that would benefit from oral
delivery through functional foods, supplements, or medical foods, including hormones …

There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Background The increasing prevalence of food allergy cases is an issue of global concern.
As a result, scientific innovations have been taking place to induce chemical modifications …

Background Soybean is the largest source of protein meal worldwide but is an allergen
affecting 0.5% of the general population. Soybean contains at least 30 allergens, such as …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Cow milk allergy is one of the most common food allergies in early childhood and often
persists through adult life, forcing an individual to a complete elimination diet. Milk proteins …

Abstract Background Food allergens causing IgE-mediated reactions are specific proteins
ingested with foods in a complex matrix with variable and sundry components. This means …