Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Background The increasing prevalence of food allergy cases is an issue of global concern.
As a result, scientific innovations have been taking place to induce chemical modifications …

Peanut is an energy dense food item and it contains a substantial amount of fat, proteins,
carbohydrate, both fat soluble and water soluble vitamins, minerals and phytochemicals …

Nowadays, the increasing prevalence of food allergy has become a public concern related
to human health worldwide. Thus, it is imperative and necessary to provide some efficient …

Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐
thermal processing techniques. The microbiological lethality of the PL technique has been …

Tropomyosin (TM), a myofibrillar protein, is a major allergen in most crustaceans including
king pawn (Litopenaeus vannamei). In this study, the structural modifications and allergenic …

With the turn of this century, novel food processing techniques have become commercially
very important because of their profound advantages over the traditional methods. These …

This study investigates the effect of nonthermal processing technologies on soy
immunoreactivity. Soy protein isolate was treated with pulsed ultraviolet (PUV) light, direct …

Background Peanut is a nutrient-rich popular food. However, it has been estimated that 1%–
2% of the world's population are allergic to peanut, which can cause serious allergic …

Highlights•Review manuscript address the current trends in pulse light technology.•Pulsed
light treatment is a recognized technique for surface decontamination.•PL technology also …