Effects of food processing on the stability of food allergens

Shridhar K. Sathe, Suzanne S Teuber, Kenneth H. Roux

Research output: Contribution to journalArticlepeer-review

155 Scopus citations


The ubiquitous presence of allergens in the human food supply coupled with increased awareness of food allergies warrants undertaking appropriate preventive measures to protect sensitive consumers from unwanted exposure to offending food allergens. Attempts to reduce or eliminate food allergenicity through food processing have met with mixed results. The rationale for using food processing to reduce/eliminate allergenicity and limitations to using this approach are discussed.

Original languageEnglish (US)
Pages (from-to)423-429
Number of pages7
JournalBiotechnology Advances
Issue number6
StatePublished - Sep 2005


  • Epitope
  • Food allergy
  • Processing
  • Stability

ASJC Scopus subject areas

  • Biotechnology


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