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- Madsen, Charlotte Bernhard, et al. Show all 14 Authors
- Food and chemical toxicology 2019 v.127 pp. 61-69
- allergenicity; allergens; decision making; dietary protein; food allergies; inventories; protein sources; proteins; risk; risk management; risk managers
- ... Many food innovations rely on the introduction and use of new or modified proteins. New or modified food proteins may lead to major health risks due to their inherent potential to cause food allergy. Currently, the pre-market allergenicity assessment for new or modified food proteins and protein sources relies on methods for identifying allergenic hazards based on characteristics of known allergen ...
- Madsen, Charlotte Bernhard, et al. Show all 2 Author
- Critical reviews in food science and nutrition 2016 v.56 no.9 pp. 1545-1567
- allergenicity; allergens; dietary protein; digestion; food allergies; in vitro digestibility; pepsin; proteins
- ... Food allergy is a major health problem in the Western countries, affecting 3–8% of the population. It has not yet been established what makes a dietary protein a food allergen. Several characteristics have been proposed to be shared by food allergens. One of these is resistance to digestion. This paper reviews data from digestibility studies on purified food allergens and evaluates the predictive ...