Explore this issueFebruary/March 2014
Potential Utility of High-Pressure Processing to Address the Risk of Food Allergen Concerns
In recent years, researchers have actively sought processing methods that reduce the allergenicity of food allergens. This study describes the effects of the current high-pressure processing technology on allergen activity. Also discussed are topics such as the induction of protein denaturation, the change in protein conformation, allergen removal using high-pressure extraction technology, and the promotion of enzymatic hydrolysis to alter the sensitization of the allergens. CLICK HERE for complete article. Comprehensive Reviews in Food Science and Food Safety. Volume 13, Issue 1, pages 78–90, January 2014.