Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data
are available on various properties. Data on physical, chemical, food processing, and …

Legumes belonging to Fabaceae family of the order Fabales are a rich and important source
of proteins and many essential elements. Due to its nutritious elements, these are preferably …

Abstract Purpose of the Review In the last decade, an increasing trend towards a
supposedly healthier vegan diet could be observed. However, recently, more cases of …

The purpose of this review is to collate current knowledge and recent advances in molecular
mechanism behind the immediate type hypersensitivity of foods. Food allergy is a growing …

Paramyosin (PM) is an important structural protein in molluscan muscles. However, as an
important allergen, there is a little information on PM in the molluscs. In this study, a 99 kDa …

Food induced allergic manifestations are reported from several parts of the world. Food
proteins exert their allergenic potential by absorption through the gastrointestinal tract and …

Legumes represent a promising nutritional alternative source of proteins to meat and dairy
products. Additionally, Novel Foods (Regulation EU 2015/2283) can help meet the rising …

The allergenic potential of shrimp (Penaeus vannamei) proteins during gastrointestinal (GI)
digestion is currently unclear. In this study, the role of gastric, intestinal, and GI digestion on …

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel
Foods and Food Allergens (NDA) was asked to deliver an opinion on water lentil protein …

Shrimp (Penaeus vannamei) proteins have been shown an allergenic potential; however,
little information is available on the sensitizing and eliciting capacity of shrimp protein …