Food allergies: High-pressure processing effects on food allergens and allergenicity
| dc.contributor.author | Tokuşoğlu Ö. | |
| dc.contributor.author | Bozoğlu F.T. | |
| dc.date.accessioned | 2025-04-10T11:12:30Z | |
| dc.date.available | 2025-04-10T11:12:30Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | Food sensitivity is an adverse reaction to a food which other people can safely eat, and includes food allergies, food intolerances, microbial toxications, and chemical sensitivities, whereas food allergy is an abnormal response to a food triggered by body’s immune system. Foodborne allergic reactions can sometimes cause serious illness and death (Bozoğlu and Tokuşoğlu, 2014). © 2015 by Taylor & Francis Group, LLC. | |
| dc.identifier.DOI-ID | 10.1201/b17780 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/49637 | |
| dc.publisher | CRC Press | |
| dc.title | Food allergies: High-pressure processing effects on food allergens and allergenicity | |
| dc.type | Book chapter |