Allergenicity Assessment of Novel Food Proteins: What Should Be Improved?. Issue 1 (January 2021)

• Record Type: Journal Article
• Authors: Fernandez, Antonio; Mills, E.N. Clare; Koning, Frits; Moreno, F. Javier
• Is Part Of: Trends in biotechnology. Volume 39:Issue 1(2021)
• Page Start: 4
• Page End: 8
• Publication Date: 2021-01
• Subjects: allergenicity assessment -- celiac disease -- biotechnology -- novel food protein; Biotechnology -- Periodicals; Biochemical engineering -- Periodicals; Genetic engineering -- Periodicals; Industrial microbiology -- Periodicals; 660.605
• DOI: 10.1016/j.tibtech.2020.05.011
• Languages: English
• ISSNs: 0167-7799

Abstract

Abstract : 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.