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At least 73 records · Page 4Linked to original sources
PubMed1999

Evaluation of the impact of food technology on the allergenicity of cow's milk proteins.

The quantitative evaluation of the allergenicity of food proteins and the clinical tolerance towards antigens are problems the food industry and the clinicians have to face. The allergenicity of a protein depends on multiple factors, including the stability to digestion and the interaction with the intestinal environment. In addition to the possible reduction in allergenicity by technological treatments such as heat and enzymic hydrolysis, the complex interactions existing between the antigens, the intestinal epithelium and the underlying immune system, as well as the individual susceptibility to the sensitizing epitopes, have to be taken into account. Indeed, the intestinal cells are able to take up and process proteins, and possibly to present them directly to mucosal lymphocytes. On the other hand, pathophysiological conditions can modify the interactions between food antigens and the immune system. A large number of methods has been developed to assess the residual antigenicity of food proteins, based on the various immune responses leading to intestinal or extradigestive pathologies. Thus, the difficulty in measuring the residual allergenicity of hypoallergenic formulas is partly due to the physiology of the gastrointestinal tract, since an intricate network of interactions between enterocytes and immune cells governs the development of the immune response to food antigens.

Allergens↗
PubMed2004

Traditional Chinese food technology and cuisine.

From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

China↗
PubMedDate not supplied

[Food technology].

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Edible Grain↗
PubMedDate not supplied

[The role of carbonyl-amine reaction in biological systems and food technology (review of the literature)].

Modern ideas about the role of the carbonyl-amine reaction in biochemical systems are reviewed. Some details recently found of the mechanisms of the initial steps of the reactions are considered. The pathways of the formation of numerous by-products are discussed which are very important for taste and aroma of some foodstuffs. Data are presented on nonenzymatic glycosylation of proteins in living organisms, which causes disturbances in their vital functions, diseases and aging. Possible chemical structures of "links" between sugars and protein polypeptide chains, as well as nucleic acids derived from glycosylation are considered. References concerning properties of melanoidins are presented.

Aging↗