Advances in Non Thermal Processing for Reducing Dairy and Food Allergenicity

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Authors

  • V. Dhineshkumar
     Department of Food science and Technology, College of Food and Dairy Technology, Chennai ,IN
  • D. Ramasamy
     Department of Food science and Technology, College of Food and Dairy Technology, Chennai ,IN

Keywords:

Food Allergy, Non-Thermal Processing, High Intensity Ultrasound, Non-Thermal Plasma, Ultraviolet Light, High Pressure Processing.

Abstract

More than 160 food materials are identified as allergens. However, 90% of allergic reactions are caused by eight major food allergens. Food Allergen Labelling and Consumer Protection Act (FALCPA) of 2004 came into effect from January 1, 2006. This law requires the identification of ingredients derived from the major food allergens, on the food label. Several research efforts are ongoing to develop hypoallergenic foods. In this article, recent status of food allergy and studies reporting advanced processing technologies for reducing allergenicity of foods are reviewed. A brief survey of methods of allergen detection has been also reported as measures to control allergens in food industry.

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Published

2015-09-01

How to Cite

Dhineshkumar, V., & Ramasamy, D. (2015). Advances in Non Thermal Processing for Reducing Dairy and Food Allergenicity. The Indian Journal of Nutrition and Dietetics, 52(3), 338–351. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/2415

Issue

Volume 52, Issue 3, July-September 2015

Section

Review Articles

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