Peanut and soybean are members of the Leguminosae family. They are two of the eight
foods that account for the most significant food allergies in the United States and Europe …

Background Peas contain comparatively high levels of protein. With the recent trend for the
development of alternative, high-protein food sources, pea flour, pea protein concentrate …

Peanut allergens have the potential to negatively impact on the health and quality of life of
millions of consumers worldwide. The seeds of the peanut plant Arachis hypogaea contain …

The objective of this study was to investigate the effects of cold atmospheric plasma on the
antigenicity of protein Ara h 1. Dry, defatted peanut flour (DPF), whole peanut (WP) were …

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At
present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the …

Daily food processing has the potential to alter the allergenicity of foods due to modification
of the physico-chemical properties of proteins. The degree of such modifications depends on …

Peanut allergy has garnered significant attention because of the high sensitization rate,
increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient …

Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins,
affecting between 5% and 10% of the world preschool children population and 1% to 5 …

Among food allergens, peanut is one of the most critical. This study evaluates peanut
allergenic features after the combination of heat, pressure, and enzymatic digestion under …

Cow's milk is one of the “big eight” most common allergenic foods, and β-lactoglobulin and α-
Lactalbumin in whey protein are two major allergens of cow's milk protein. An effective …