Food Adverse Reactions: Sources, Detection and Control of Plant-Based Food Allergens and Gluten
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 15 May 2024 | Viewed by 153
Special Issue Editors
Interests: food allergens; food processing; hypoallergenic products; detection and surveillance; molecular techniques; immunogenecity in allergy; celiac disease; microbiota
Special Issue Information
Dear Colleagues,
Food allergies and other food adverse reactions are a relevant and increasing public health challenge, especially in developed countries. Plant-based food allergens can provoke anaphylaxis and even death in sensitive individuals, whereas gluten may trigger serious gut-related symptoms or malnutrition in celiac patients. Total avoidance of allergen or gluten-containing food is the only effective manner to prevent those immunological reactions; thus, accidental exposure to specific proteins is an important risk for sensitive patients. Food safety regulations concerning this issue require proper identification and labelling of food source of all food allergens. The development of reliable, sensitive, and specific analytical methods for the detection of hidden food allergens, as well as gluten, has gained importance in the last few years as a tool for the control and surveillance of these risks. In parallel, a plethora of novel strategies to obtain hypoallergenic ingredients and gluten-free products are being developed to obtain new products safe for hypersensitive individuals with suitable organoleptic, nutritional and technological properties.
In this Special Issue, we aim to publish original research and review papers that contribute to the broad topic of food allergens, including but not limited to:
- The description of new plant sources of allergenic proteins;
- The development and application of new analytical methods for the detection of plant-based food allergens, gluten and other food proteins;
- New strategies for the obtention of potentially hypoallergenic ingredients and gluten-free alternatives in the food industry.
Dr. África Sanchiz
Dr. Claudia P. Arribas
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- plant-based food allergens
- food processing
- molecular methods
- hypoallergenic ingredients
- gluten-free alternatives
- real-time PCR
- immunoassays
- biosensors
- food allergen labeling
