a Department of Dermatology and Allergy , University of Bonn Medical Center , Sigmund-Freud-Str., 25, Bonn , Germany.
Crit Rev Food Sci Nutr. 2019;59(1):31-42. doi: 10.1080/10408398.2017.1356264. Epub 2017 Oct 11.
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.
日常食品加工由于蛋白质理化性质的改变而有可能改变食物的变应原性。这种修饰的程度取决于加工条件、所考虑的食品类型、变应原含量等因素。煮沸、烘烤、油炸或烘焙等日常食品加工对食物变应原性的影响已经得到了广泛的研究。其他热处理如微波加热或加压烹饪对变应原性的影响也进行了分析。非热处理如削皮会影响某些食物（如水果）的变应原含量。在这篇综述中，我们对日常加工处理对各种食物变应原性的影响进行了更新的概述。还回顾和讨论了由于加工而导致食物变应原性改变的不同变量。
