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Processes for reducing egg allergenicity: Advances and different approaches

2021-07-31Journal article Restricted access
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dc.contributor.authorVapor, Alcides
dc.contributor.authorMendonça, A.J.G. De
dc.contributor.authorTomaz, C.
dc.date.accessioned2022-05-03T08:31:27Z
dc.date.available2022-05-03T08:31:27Z
dc.date.issued2021-07-31
dc.description.abstractEgg is a versatile ingredient and ubiquitous food. Nevertheless, egg proteins are a common cause of allergy mainly in childhood. Until now, egg eviction has been the best way to prevent this disorder, however, processed food can contribute to mitigate allergies and to guarantee life quality of allergic individuals. This review focuses on discussing and highlighting recent advances in processes to reduce egg allergenicity as well as new approaches to egg allergy management. In recent times, different methods have been developed to reduce egg allergies, by hiding the epitopes or changing the native or conformational structure of the proteins. Despite processing food has not yet been a solution to completely remove the allergenic potential of egg proteins, innovative strategies, such as addition of phenolic compounds, have been developed with promising results.pt_PT
dc.description.sponsorshipPOCI-01-0145-FEDER-007491; PPEst-C/SAU/UID/Multi/0709/2014pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlcides Vapor, António Mendonça, Cândida T. Tomaz, Processes for reducing egg allergenicity: Advances and different approaches, Food Chemistry, Volume 367, 2022, 130568pt_PT
dc.identifier.doi10.1016/j.foodchem.2021.130568pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.6/12222
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier, Ltd.pt_PT
dc.relation2014 - Strategic Project
dc.subjectEgg allergenicitypt_PT
dc.subjectEgg allergypt_PT
dc.subjectFood processingpt_PT
dc.subjectGal d 1pt_PT
dc.subjectGal d 2pt_PT
dc.subjectPhenolic compoundspt_PT
dc.titleProcesses for reducing egg allergenicity: Advances and different approachespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitle2014 - Strategic Project
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FSAU%2FUI0709%2F2014/PT
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume367pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameVapor
person.familyNameMendonça
person.familyNameTomaz
person.givenNameAlcides
person.givenNameAntónio
person.givenNameCândida
person.identifier2198714
person.identifier.ciencia-id2419-6E20-F958
person.identifier.ciencia-idFE13-0C44-13D1
person.identifier.orcid0000-0002-2459-7919
person.identifier.orcid0000-0001-8069-0440
person.identifier.orcid0000-0002-0927-2331
person.identifier.ridI-3093-2012
person.identifier.ridF-9367-2014
person.identifier.scopus-author-id56890866600
person.identifier.scopus-author-id7004546303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctCopyright cedido à editora no momento da publicaçãopt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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