Allergenicity assessment of novel food proteins: What should be improved?

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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Bibliographic Details
Main Authors: Fernández, Antonio, Mills, Clare, Koning, Frits, Moreno, F. Javier
Format: artículo biblioteca
Language:English
Published: Elsevier 2020
Subjects:Allergenicity assessment, Novel food protein, Celiac disease, Biotechnology,
Online Access:http://hdl.handle.net/10261/219988
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spelling 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
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
language English
topic Allergenicity assessment
Novel food protein
Celiac disease
Biotechnology
Allergenicity assessment
Novel food protein
Celiac disease
Biotechnology
spellingShingle 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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