18 research outputs found
Theoretical Understanding of Deep Learning in UAV Biomedical Engineering Technologies Analysis
Enhancing Carbon Sequestration Potential, Productivity and Sustainability of Mustard Under Conservation Agriculture in Semi-arid Regions of India
Detection of Salmonella in Shellfish Using SYBR Green™ I-Based Real-Time Multiplexed PCR Assay Targeting invA and spvB
A study of a promising root tuber-producing crop, “Soh-phlong” (Flemingia procumbens Roxb., Fabaceae) from Meghalaya, India
Fruit yield and quality characteristics of high density Prunus persica (L.) Batsch plantation intercropped with medicinal and aromatic plants in the Indian Western Himalayas
Hyperosmolar environment and intestinal epithelial cells: impact on mitochondrial oxygen consumption, proliferation, and barrier function in vitro
Concurrent material and structure optimization of multiphase hierarchical systems within a continuum micromechanics framework
Allergenicity Evaluation of Food Proteins
In the past decade, food allergies have occurred frequently, and the number of allergic people has been increasing, making it a serious problem that jeopardized public health. A large number of researchers are dedicated to the exploration of food allergy mechanisms and how to prevent and treat food allergies. Allergenicity evaluation of food proteins is the basis of all food allergy-related researches. At present, there are many methods and strategies for evaluating the allergenicity of food proteins, such as bioinformatics analysis, serological analysis, cell experiment, and animal experiment, and each has its own advantages and disadvantages. In addition, there are currently no globally accepted standards for assessing the allergenicity of food proteins. Different methods often lead to differences in conclusions, making the data on food allergies highly variable. The search and construction of an effective standard for allergenic assessment of food allergens will help to reduce the incidence and slow the trend of food allergies