| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10231816 | Biotechnology Advances | 2005 | 8 Pages |
Abstract
This review summarizes the available in vitro, in vivo, and informatic methods designed to evaluate different aspects of the capacity of proteins to act as true food allergens. By now, there is no single method to fully assess the potential allergenicity of proteins. The characterization of many food allergens will help to uncover the sequential and structural motifs that determine the behaviour of proteins as food allergens.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Rosa Sánchez-Monge, Gabriel Salcedo,