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High Pressure Research
An International Journal
Volume 29, 2009 - Issue 4: PROCEEDINGS OF THE XLVIITH EUROPEAN HIGH PRESSURE RESEARCH GROUP (EHPRG 47) MEETING, PARIS (FRANCE), 6–11 SEPTEMBER 2009
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Bio and food sciences

Influence of high-pressure treatment on allergenicity of rDau c1 and carrot juice demonstrated by in vitro and in vivo tests

Martina Heroldova Department of Allergy and Clinical Immunology, Department of Immunology, Faculty Hospital Kralovske Vinohrady and 3rd Medical Faculty, Charles University in Prague, Czech RepublicCorrespondence[email protected]
,
Milan Houska Food Research Institute Prague, Czech Republic
,
Helena Vavrova Department of Allergy and Clinical Immunology, Department of Immunology, Faculty Hospital Kralovske Vinohrady and 3rd Medical Faculty, Charles University in Prague, Czech Republic
,
Petr Kucera Department of Allergy and Clinical Immunology, Department of Immunology, Faculty Hospital Kralovske Vinohrady and 3rd Medical Faculty, Charles University in Prague, Czech Republic
,
Ivana Setinova Centre of Immunology, Imumed, tPrague, Czech Republic
,
Stanislava Honzova Centre of Immunology, Imumed, tPrague, Czech Republic
,
Milena Kminkova Food Research Institute Prague, Czech Republic
,
Jan Strohalm Food Research Institute Prague, Czech Republic
,
Pavla Novotna Food Research Institute Prague, Czech Republic
&
Alexandra Proskova Food Research Institute Prague, Czech Republic
 show all
Pages 695-704 | Received 04 Sep 2009, Published online: 15 Dec 2009

Citations (11)

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Sai Kranthi Vanga, Mohit Jain & Vijaya Raghavan. (2018) Significance of fruit and vegetable allergens: Possibilities of its reduction through processing. Food Reviews International 34:2, pages 103-125.
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Rodrigo Jiménez-Saiz, Sara Benedé, Elena Molina & Iván López-Expósito. (2015) Effect of Processing Technologies on the Allergenicity of Food Products. Critical Reviews in Food Science and Nutrition 55:13, pages 1902-1917.
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Si-Yin Chung, Milan Houska & Shawndrika Reed. (2013) Reducing peanut allergens by high pressure combined with polyphenol oxidase. High Pressure Research 33:4, pages 813-821.
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Articles from other publishers (8)

Kemal Aganovic, Christian Hertel, Rudi. F. Vogel, Reimar Johne, Oliver Schlüter, Uwe Schwarzenbolz, Henry Jäger, Thomas Holzhauser, Johannes Bergmair, Angelika Roth, Robert Sevenich, Niels Bandick, Sabine E. Kulling, Dietrich Knorr, Karl‐Heinz Engel & Volker Heinz. (2021) Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3225-3266.
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María Lavilla, Eduardo Puértolas & Janire Orcajo. 2020. Present and Future of High Pressure Processing. Present and Future of High Pressure Processing 113 138 .
Carina Rib-Schmidt, Philipp Riedl, Veronika Meisinger, Luisa Schwaben, Thomas Schulenborg, Andreas Reuter, Dirk Schiller, Christian Seutter von Loetzen & Paul Rösch. (2018) pH and Heat Resistance of the Major Celery Allergen Api g 1. Molecular Nutrition & Food Research 62:15, pages 1700886.
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Francisco J. Barba, Netsanet Shiferaw Terefe, Roman Buckow, Dietrich Knorr & Vibeke Orlien. (2015) New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International 77, pages 725-742.
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Hsiao‐Wen Huang, Chiao‐Ping Hsu, Binghuei Barry Yang & Chung‐Yi Wang. (2013) Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns. Comprehensive Reviews in Food Science and Food Safety 13:1, pages 78-90.
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Judit Somkuti & László Smeller. (2013) High pressure effects on allergen food proteins. Biophysical Chemistry 183, pages 19-29.
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Milan Houska, Ivana Setinova & Petr Kucera. 2013. Advances in Food Process Engineering Research and Applications. Advances in Food Process Engineering Research and Applications 291 337 .
Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen & Marc Hendrickx. (2012) (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. Trends in Food Science & Technology 23:1, pages 28-38.
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