About this Research Topic
Food allergenicity is one of the main concerns for public health and represents a challenge for the food market nowadays. Reducing and/or eliminating immunoreactivity of allergen proteins in foods such as in milk, eggs, soy, nuts, wheat, fish, and crustaceans appears to be a valuable strategy and novel processing treatments can contribute to achieving such results.
Immunological response to allergen proteins in processed foods may result in life-threatening anaphylactic shocks in exposed allergic individuals. Thus, allergenicity of the commonly consumed foods and novel foods should be considered during research and development phase and properly minimized during industrial processing before being marketed. Critically, quality, and sensory attributes of the foods should be preserved during processing, therefore the selection of the most appropriate food treatment is crucial. This special research topic will focus on current developments in thermal and non-thermal innovative food processing techniques to produce healthy and safely consumable hypoallergenic/non-allergenic foods for childhood and adults.
Suitable themes for manuscripts include but are not limited to are:
1. Innovative food processing techniques applied alone or in combination to eliminate allergenicity of foods.
2. Allergenicity of novel ingredients such as of proteins from insect-based foods, or from biotechnologically/nanotechnologically modified proteins.
3. Novel faster and smarter methods for the detection of allergens in foods
4. Advances in the evaluation of quality parameters of hypoallergenic/non-allergenic foods obtained by novel techniques.
5. Immunological response of foods processed by novel techniques to reduce allergenicity in different groups (e.g. age, health conditions, etc.).
6. Risk and safety assessments of hypoallergenic/non-allergenic foods processed by novel techniques.
All article types accepted by Frontiers are welcome.
Immunological response to allergen proteins in processed foods may result in life-threatening anaphylactic shocks in exposed allergic individuals. Thus, allergenicity of the commonly consumed foods and novel foods should be considered during research and development phase and properly minimized during industrial processing before being marketed. Critically, quality, and sensory attributes of the foods should be preserved during processing, therefore the selection of the most appropriate food treatment is crucial. This special research topic will focus on current developments in thermal and non-thermal innovative food processing techniques to produce healthy and safely consumable hypoallergenic/non-allergenic foods for childhood and adults.
Suitable themes for manuscripts include but are not limited to are:
1. Innovative food processing techniques applied alone or in combination to eliminate allergenicity of foods.
2. Allergenicity of novel ingredients such as of proteins from insect-based foods, or from biotechnologically/nanotechnologically modified proteins.
3. Novel faster and smarter methods for the detection of allergens in foods
4. Advances in the evaluation of quality parameters of hypoallergenic/non-allergenic foods obtained by novel techniques.
5. Immunological response of foods processed by novel techniques to reduce allergenicity in different groups (e.g. age, health conditions, etc.).
6. Risk and safety assessments of hypoallergenic/non-allergenic foods processed by novel techniques.
All article types accepted by Frontiers are welcome.
Keywords: non-thermal processing, proteins, food allergy, immunology, epitopes
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
