Food Allergens: Labelling, Characterization, Immunological Properties and Detection in Food Sources
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 12096
Special Issue Editors
Interests: food quality; food safety; allergen discovery and characterization; mass spectrometry; allergenicity assessment
Special Issues, Collections and Topics in MDPI journals
Interests: food allergen; proteomics; metabolomics; analytical methods; mass spectrometry; food profiling; food authenticity
Special Issue Information
Dear Colleagues,
Food allergy (FA) represents a public health concern in many areas of the world, and it has been increasing at an alarming rate in recent years. In this scenario, the role of scientific research is of paramount importance. Numerous studies have been accomplished and are currently in progress to deepen the knowledge about the characterization and immunological properties of different food allergens. On the other hand, labeling requirements are in place to fulfill the current legislation issued in Europe and in other countries. Nonetheless, legislation only concerns allergens intentionally introduced into foods and does not cover the likelihood of cross-contamination that might generate a real risk. These points represent crucial aspects in food allergen study, especially for so-called novel foods. No less important is the development of sensitive methods for food allergen detection that allow safeguarding allergic individuals from hazardous ingredients derived from food unintentional contamination. Despite the extended knowledge currently available on food allergens and food allergies, further efforts are still needed for a better comprehension of this phenomenon with the final aim to contain its spread. This Special Issue aims to collect original papers or review on food allergens encompassing the following topics: characterization of new and emerging allergens, assessment of immunological properties of known and new allergens, study of the effect of food processing on allergens’ physicochemical properties, food labeling requirements, and development of analytical methods for detection of allergens in food.
You may choose our Joint Special Issue in Allergies.
Dr. Linda Monaci
Dr. Elisabetta De Angelis
Guest Editors
Manuscript Submission Information
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Keywords
- Food allergens
- Proteomics
- Food allergens’ molecular characterization
- Food allergens’ immunological properties
- Food allergen detection
- Novel foods
- Food processing
- Emerging allergens
- Food allergens’ physicochemical properties
- Allergenicity
- Food labeling
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