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 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 …

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 …

Casein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. In the present
study, the structural modifications and antigenic response of these bovine milk allergens as …

Proteins are important food ingredients that possess both functional and nutritional
properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …

Background Milk and dairy products are among the most important protein sources for
humans. During the processing of these products, applied thermal treatments often induce …

High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk
proteins depending on factors such as the temperature, pH, concentration, decompression …

Bovine β-lactoglobulin (β-Lg) is recognized as a significant milk allergen in several
countries. In this study, β-Lg was isolated and treated with high hydrostatic pressure (HHP) …

A number of studies were devoted to understanding an immunological effect of pressure-
treated β-lactoglobulin. In our previous work we have proved that high pressure significantly …