Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Antonio Fernandez; E.N. Clare Mills; Frits Koning; F. Javier Moreno

doi:10.1016/j.tibtech.2020.05.011

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Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Journal article

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Peer reviewed

Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

Antonio Fernandez, E.N. Clare Mills, Frits Koning and F. Javier Moreno

Trends in biotechnology (Regular ed.), Vol.39(1), pp.4-8

01/01/2021

DOI: https://doi.org/10.1016/j.tibtech.2020.05.011

PMID: 32546310

Abstract

allergenicity assessment

biotechnology

celiac disease

novel food protein

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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Title: Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?
Creators: Antonio Fernandez - European Food Safety Authority
E.N. Clare Mills - Manchester Academic Health Science Centre
Frits Koning - Leiden University
F. Javier Moreno - Instituto de Investigación en Ciencias de la Alimentación
Publication Details: Trends in biotechnology (Regular ed.), Vol.39(1), pp.4-8
Publisher: Elsevier Ltd
Number of pages: 5
Publication Date: 01/01/2021
Identifiers: 99978660102346; WOS:000600769500002
Academic Unit: School of Biosciences
Language: English
Resource Type: Journal article

Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?

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