Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity : A Review
Joint Authors
Wang, Jin-shui
Zheng, Jing-jing
Yang, Sen
Zhou, Yang
Yang, Xiao-jia
Gao, Yun-fang
Lin, Dan-hua
Su, Yin-jie
Zhang, Yan-jie
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-07-21
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Peanut allergy affects 1-2% of the world's population.
It is dangerous, and usually lifelong, and it greatly decreases the life quality of peanut-allergic individuals and their families.
In a word, peanut allergy has become a major health concern worldwide.
Thirteen peanut allergens are identified, and they are briefly introduced in this paper.
Although there is no feasible solution to peanut allergy at present, many methods have shown great promise.
This paper reviews methods of reducing peanut allergenicity, including physical methods (heat and pressure, PUV), chemical methods (tannic acid and magnetic beads), and biological methods (conventional breeding, irradiation breeding, genetic engineering, enzymatic treatment, and fermentation).
American Psychological Association (APA)
Zhou, Yang& Wang, Jin-shui& Yang, Xiao-jia& Lin, Dan-hua& Gao, Yun-fang& Su, Yin-jie…[et al.]. 2013. Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity : A Review. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-507282
Modern Language Association (MLA)
Zhou, Yang…[et al.]. Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity : A Review. International Journal of Food Science No. 2013 (2013), pp.1-8.
https://search.emarefa.net/detail/BIM-507282
American Medical Association (AMA)
Zhou, Yang& Wang, Jin-shui& Yang, Xiao-jia& Lin, Dan-hua& Gao, Yun-fang& Su, Yin-jie…[et al.]. Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity : A Review. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-507282
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-507282