Food allergies: High-pressure processing effects on food allergens and allergenicity

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dc.contributor.authorTokuşoğlu Ö.
dc.contributor.authorBozoğlu F.T.
dc.date.accessioned2024-07-22T08:16:12Z
dc.date.available2024-07-22T08:16:12Z
dc.date.issued2014
dc.description.abstractFood 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-ID10.1201/b17780
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16810
dc.language.isoEnglish
dc.publisherCRC Press
dc.subjectAllergens
dc.subjectAllergies
dc.subjectAdverse reactions
dc.subjectAllergenicity
dc.subjectAllergic reactions
dc.subjectChemical sensitivity
dc.subjectFood allergen
dc.subjectFood allergies
dc.subjectHigh pressure processing
dc.subjectHigh pressure effects
dc.titleFood allergies: High-pressure processing effects on food allergens and allergenicity
dc.typeBook chapter

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