Food processing

Some foods are encountered unprocessed, such as allergens from fruit and nuts. Foods such as cereals, egg and fish are, however, more commonly processed, and as mentioned earlier proteins vary in their stability. In some cases food processing practices have been developed in order to reduce allergenicity. Only the allergens from fresh fruits and vegetables are very unstable, such as apple allergen (Bjorksten et al. 1980), and are inactive after mild heating or even mashing. The majority show varying degrees of resistance to processing, the extreme being shrimp allergen that may remain active even in steam droplets.

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