Food allergens: Classification, molecular properties, characterization, and detection in food sources.

摘要: Abstract Food allergy is a large and growing public health problem in many areas of the world. The prevalence food has increased last decades very significant way world regions, particularly developed countries. In that respect, research field experienced an extensive growth relevant progress been made recent years regarding characterization allergens, study their immunological properties, detection sources. Furthermore, labeling policies have also improved decidedly years. For immense made, it about time to review latest allergy. this review, we intend carry out profound overview scientific advances knowledge allergen detection, characterization, effects processing on physico-chemical properties allergens. policies, methodologies for allergens are thoroughly reviewed present overview.