Analyzing the Effects of Food Processing on the Allergenic Potential of Common Food Allergens
Table Of Contents
Chapter 1
: Introduction1.1 Background and Significance
1.2 Overview of Common Food Allergens
1.3 Importance of Assessing Allergenic Potential in Food Processing
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Chapter 2
: Literature Review2.1 Allergenicity of Common Food Allergens
2.2 Factors Influencing Allergenic Potential
2.3 Previous Studies on Food Processing and Allergen Reduction
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Chapter 3
: Methodology3.1 Selection of Food Allergens and Processing Methods
3.2 Experimental Design and Sample Preparation
3.3 Allergenicity Assessment Methods
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Chapter 4
: Results and Discussion4.1 Effects of Heating on Allergenic Potential
4.2 Impact of Fermentation on Allergenicity
4.3 Influence of Extrusion Processing
4.4 Comparison Across Different Allergens
4.5 Factors Contributing to Allergen Modification
4.6 Potential Mechanisms of Allergen Alteration
4.7 Implications for Food Allergy Management
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Chapter 5
: Conclusion and Future Directions5.1 Summary of Findings
5.2 Limitations of the Study
5.3 Recommendations for Further Research
5.4 Practical Applications and Industry Implications
5.5 Conclusion
Thesis Abstract
Abstract
This research aims to investigate the impact of various food processing techniques on the allergenic potential of common food allergens. The study will assess how processing methods such as heating, fermentation, and extrusion affect the allergenicity of allergens like peanuts, tree nuts, soy, milk, eggs, wheat, and fish. Understanding these effects is crucial for developing safer food products for individuals with food allergies.
Thesis Overview
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