Thermal and Nonthermal Methods for Food Allergen Control

Author:

Shriver Sandra K.,Yang Wade W.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Reference133 articles.

1. Aalberse RC (2000) Structural biology of allergens. J Allergy Clin Immunol 106(2):228–238

2. Anugu A, Yang W, Krishnamurthy K (2009) Efficacy of pulsed ultraviolet light for reduction of allergenicity in isolated milk proteins. Abstract presented at the IFT, Anaheim, CA, June 2009

3. Anugu A, Yang W, Shriver SK, Chung S-Y, Percival SS (2010) Efficacy of pulsed ultraviolet light on reducing the allergenicity of isolated egg proteins. Abstract presented at the IFT, Chicago, IL, July 2010

4. Arif S, Hasnain A-u (2010) A major cross-reactive fish allergen with exceptional stability: parvalbumin. Afr J Food Sci 4(3):109–114

5. Astwood JD, Fuchs RL (1996) Preventing food allergy: emerging technologies. Trends Food Sci Technol 7(7):219–226

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