| Paradigm shift in the management of milk and egg allergy: baked milk and egg diet. | |
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MedLine Citation:
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PMID: 22244238 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Heat treatment of several foods, including all types of cooking, has been mainly used to minimize the number of viable microbes, reduce pathogenicity, and destroy the undesirable enzymes, maintaining food quality. In addition, food processing improves sensory, nutritional, and physical properties of the foods, due to food protein denaturation. Heat-induced alterations of food proteins can attenuate allergenicity. In this article, the authors review the important role of thermal processing on milk and egg proteins, which comprise the commonest food allergies in infancy and early childhood. |
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Authors:
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George N Konstantinou; Jennifer S Kim |
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Publication Detail:
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Type: Journal Article Date: 2011-12-17 |
Journal Detail:
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Title: Immunology and allergy clinics of North America Volume: 32 ISSN: 1557-8607 ISO Abbreviation: Immunol Allergy Clin North Am Publication Date: 2012 Feb |
Date Detail:
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Created Date: 2012-01-16 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8805635 Medline TA: Immunol Allergy Clin North Am Country: United States |
Other Details:
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Languages: eng Pagination: 151-64 Citation Subset: IM |
Copyright Information:
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Copyright © 2012 Elsevier Inc. All rights reserved. |
Affiliation:
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Division of Allergy and Immunology, Department of Pediatrics, Jaffe Food Allergy Institute, Mount Sinai School of Medicine, 1 Gustave L. Levy Place, Box 1198, New York, NY 10029, USA; Department of Allergy, 424 General Military Training Hospital, Periferiaki Odos, Nea Efkarpia, Thessaloniki 56429, Greece. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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