Allergenicity of main birch allergen rBet v1 and high-pressure treatment

Setinova, Ivana; Kmínková, M.; Strohalm, Jan; Heroldova, Martina; Novotná, Pavla; Honzová, S; Vavrova, Helena; Kučera, Petr; Proskova, A.; Houška, Milan

doi:10.1080/08957950903375055

Cited by 3 publications

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, processing techniques affecting this structure, such as HP treatment, have the potential to reduce the allergenicity of foods. Several studies have been performed on the effect of HP at ambient to moderate temperature on different allergens from plant origin, such as from rice (Kato et al, 2000), apple (Meyer-Pittroff, Behrendt & Ring, 2007), celery (Jankiewicz et al, 1997;Houska et al, 2009), carrot (Heroldova et al, 2009), soybean (Peñas et al, 2011), and birch pollen (which contains an allergen that is highly cross reactive with major allergens from a wide range of plant food allergens) (Setinova et al, 2009), but to our knowledge not at elevated temperatures (above 60°C).…”

Section: Allergensmentioning

confidence: 99%

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Plancken

Verbeyst

Vleeschouwer

et al. 2012

Trends in Food Science & Technology

View full text Add to dashboard Cite

In recent years, the range of equipment and applications for high pressure pasteurization has gradually increased on the European market. Sterilization under conditions of elevated pressures is in the pipeline, albeit at the research level. Knowledge on the effect of high pressure/high temperature processing on food safety and quality attributes is still too limited. This review discusses recent progress made in understanding the impact of high pressure/high temperature processing on food safety and quality attributes of fruit and vegetable based products, within the EU FP6 integrated project NovelQ. Methodological approach for kinetic studies under HP/HT conditionsWhen performing a kinetic study, process parameters need to be, if not kept constant, at least documented as completely as possible. Rate constants strongly depend on pressure and temperature, both critical process parameters in HP/HT processing. Therefore, incorrectly assuming that process parameters are constant or inadequate knowledge of the temperature, pressure history will lead to incorrect estimates of the kinetic parameters (e.g. rate constants, activation energy and activation volume). Moreover these cannot then be extrapolated to different equipment (Van der Plancken et al., 2008). This is even more pertinent, when larger scale high pressure vessels are used, in which major temperature non-uniformity may arise (Grauwet, Van der Plancken,

show abstract

Section: Allergensmentioning

confidence: 99%

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Plancken

Verbeyst

Vleeschouwer

et al. 2012

Trends in Food Science & Technology

View full text Add to dashboard Cite

show abstract

“…Oral immunotherapy has recently been explored as a new therapeutic approach for food allergy, but its effectiveness has so far not been clearly established, and further studies on side effects and long‐term safety are still required . In addition, several partly successful attempts have been made to deallergize certain foods by applying oxidative stress or combinations of temperature and high‐pressure treatment (reviewed by Houska et al…”

Section: Introductionmentioning

confidence: 99%