Research Progress on Types, Detection and Desensitization Technology of the Main Allergens in Nuts

HOU Yanli; ZHOU Jiayue; WANG Fanyu; LI Fangfei; GUO Qingqi

doi:10.13386/j.issn1002-0306.2022020195

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 421-431. > DOI: 10.13386/j.issn1002-0306.2022020195

HOU Yanli, ZHOU Jiayue, WANG Fanyu, et al. Research Progress on Types, Detection and Desensitization Technology of the Main Allergens in Nuts[J]. Science and Technology of Food Industry, 2023, 44(3): 421−431. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020195.

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Research Progress on Types, Detection and Desensitization Technology of the Main Allergens in Nuts

School of Forestry, Northeast Forestry University, Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

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Received Date: February 22, 2022
Available Online: November 14, 2022

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Abstract

Abstract

In recent years, allergic reactions caused by eating nuts have been reported frequently, which has become an important food safety problem that affects and threatens human health. This paper introduces the properties and hazards of common allergens in nuts, lists the main technologies, characteristics and applications used in nut allergen detection at home and abroad, compares and analyzes the desensitization effects, advantages and disadvantages of different treatment methods on allergens in nuts, and points out the shortcomings and future development prospects of allergen detection and desensitization technology in nuts, in order to provide a theoretical basis for nut processing and consumption, and promote the development of the nut industry.
- nuts,
- allergen,
- types,
- detection,
- desensitization

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References

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