Document Detail

Paradigm shift in the management of milk and egg allergy: baked milk and egg diet.
MedLine Citation:
PMID:  22244238     Owner:  NLM     Status:  In-Data-Review    
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.
George N Konstantinou; Jennifer S Kim
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Publication Detail:
Type:  Journal Article     Date:  2011-12-17
Journal Detail:
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:
Created Date:  2012-01-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8805635     Medline TA:  Immunol Allergy Clin North Am     Country:  United States    
Other Details:
Languages:  eng     Pagination:  151-64     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Inc. All rights reserved.
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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