Allergenicity assessment of novel food proteins: What should be improved?
Allergenicity prediction is one of the most challenging aspects in the safety assessment of foods derived from either biotechnology or novel food proteins. Here we present a bottom-up strategy that defines a priori the specific risk assessment (RA) needs based on a database appropriately built for such purposes.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2020
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Subjects: | Allergenicity assessment, Novel food protein, Celiac disease, Biotechnology, |
Online Access: | http://hdl.handle.net/10261/219988 |
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dig-cial-es-10261-2199882022-03-08T13:33:27Z Allergenicity assessment of novel food proteins: What should be improved? Fernández, Antonio Mills, Clare Koning, Frits Moreno, F. Javier Allergenicity assessment Novel food protein Celiac disease Biotechnology Allergenicity prediction is one of the most challenging aspects in the safety assessment of foods derived from either biotechnology or novel food proteins. Here we present a bottom-up strategy that defines a priori the specific risk assessment (RA) needs based on a database appropriately built for such purposes. Peer reviewed 2020-09-22T07:08:10Z 2020-09-22T07:08:10Z 2020 artículo http://purl.org/coar/resource_type/c_6501 Trends in Biotechnology 39(1): 4-8 (2020) 0167-7799 http://hdl.handle.net/10261/219988 10.1016/j.tibtech.2020.05.011 1879-3096 en Publisher's version https://doi.org/10.1016/j.tibtech.2020.05.011 Sí open Elsevier |
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Allergenicity assessment Novel food protein Celiac disease Biotechnology Allergenicity assessment Novel food protein Celiac disease Biotechnology |
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Allergenicity assessment Novel food protein Celiac disease Biotechnology Allergenicity assessment Novel food protein Celiac disease Biotechnology Fernández, Antonio Mills, Clare Koning, Frits Moreno, F. Javier Allergenicity assessment of novel food proteins: What should be improved? |
description |
Allergenicity prediction is one of the most challenging aspects in the safety assessment of foods derived from either biotechnology or novel food proteins. Here we present a bottom-up strategy that defines a priori the specific risk assessment (RA) needs based on a database appropriately built for such purposes. |
format |
artículo |
topic_facet |
Allergenicity assessment Novel food protein Celiac disease Biotechnology |
author |
Fernández, Antonio Mills, Clare Koning, Frits Moreno, F. Javier |
author_facet |
Fernández, Antonio Mills, Clare Koning, Frits Moreno, F. Javier |
author_sort |
Fernández, Antonio |
title |
Allergenicity assessment of novel food proteins: What should be improved? |
title_short |
Allergenicity assessment of novel food proteins: What should be improved? |
title_full |
Allergenicity assessment of novel food proteins: What should be improved? |
title_fullStr |
Allergenicity assessment of novel food proteins: What should be improved? |
title_full_unstemmed |
Allergenicity assessment of novel food proteins: What should be improved? |
title_sort |
allergenicity assessment of novel food proteins: what should be improved? |
publisher |
Elsevier |
publishDate |
2020 |
url |
http://hdl.handle.net/10261/219988 |
work_keys_str_mv |
AT fernandezantonio allergenicityassessmentofnovelfoodproteinswhatshouldbeimproved AT millsclare allergenicityassessmentofnovelfoodproteinswhatshouldbeimproved AT koningfrits allergenicityassessmentofnovelfoodproteinswhatshouldbeimproved AT morenofjavier allergenicityassessmentofnovelfoodproteinswhatshouldbeimproved |
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1777671442344706048 |