Allergenic Properties and Molecular Characteristics of Food Allergens
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 15 August 2024 | Viewed by 1176
Special Issue Editor
Special Issue Information
Dear Colleagues,
Food allergy represents a burgeoning health crisis. Its prevalence has surged rapidly in recent decades, and likewise, research in the field of food allergy is increasing. Meanwhile, vital progress has been made regarding the characterization of food allergens, the study of their immunological properties, and their detection in natural sources and in processed products. A food allergen first elicits an immunoglobulin E (IgE) response in predisposed subjects, and then, on subsequent exposures, may elicit a clinical reaction to the same or similar proteins.
Known food allergens belong to a relatively restricted number of protein families, characterized by biochemical and physicochemical properties that may or may not include thermal stability and resistance to proteolysis. The allergenicity of a food protein cannot be predicted. However, determining whether it belongs to a certain family of allergenic proteins enables us to understand whether a molecule is possibly predisposed to becoming an allergen; this represents an important first step, and may contribute to determining the allergenic risk.
The aim of this Special Issue of Foods is to gather and present cutting-edge research on the properties and molecular characteristics of food allergens. This Special Issue welcomes the submission of original research articles and reviews on this topic.
Dr. Claudia Alessandri
Guest Editor
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
- allergen
- allergy diagnosis
- IgE
- immunoassays
- mass spectrometry
- allergen detection
- new allergenic proteins
- bioinformatics of allergens
- food allergens
