Recently protein has gained eminence due to awareness and demand for healthy food.
Potato proteins are extracted from potato fruit juice and industrial potato waste; its nutritional …

Background The demand for high-quality protein is increasing globally due to population
growth and a preference for plant-based food. Potato protein is a promising solution as it …

Wheat is widely available in people's daily diets. However, some people are currently
experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact …

Studies regarding spray drying microencapsulation are aplenty available; especially
focusing on processing parameters, microparticle characteristics and encapsulation …

Banana allergy is often associated with the pollen and latex allergies, which led us to the
hypothesis that some yet unidentified banana allergen could provide a basis of the latex …

Shrimp (Penaeus vannamei) proteins have been shown an allergenic potential; however,
little information is available on the sensitizing and eliciting capacity of shrimp protein …

Due to its nutritional value and no gluten, potato flour has recently been used as a new type
of material to make steamed bread. However, compared to traditional wheat steamed bread …

We have recently identified S-adenosyl-L-homocysteine hydrolase (SAHH) as a novel
banana allergen with a potentially decisive role in the development of cross-reactivity …

A rare case of food-dependent exercise-induced anaphylaxis caused by potato snacks is
reported. Specific food triggers for anaphylaxis were identified by using the skin prick test …

Pastry cream contains wheat flour, which is not suitable for celiac patients who require a
glutenfree diet. Potatoes are known as a good source of starch, minerals and vitamins. They …