Components of food that may cause adverse reactions - Allergenic proteins
17 important questions on Components of food that may cause adverse reactions - Allergenic proteins
Which food has the allergen source Glycine max?
What is the family name soy and peanut both belong to?
Is an anaphylactic shock common in soy?
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Which dose of peanuts can already provoke symptoms? And which dose can cause systemic reaction?
Mention some tree nuts:
- Walnut
- Chestnut
- Hazelnut
- Brazil nut
- Cashew
What are the allergens in shrimp?
Does cooking shrimp inactivate allergens?
Which allergen is present in molluscs (shellfish) like mussels and snails?
Is there cross-reactivity between fish, molluscs and crustaceans?
Which allergens are present in meat?
What is the prevalence of allergy against egg proteins in children?
Which allergens are present in egg?
- Egg white; ovalbumin (64%) and ovomucoid (9%). Lysozyme (3.5%) is also a reported allergen (Gal d4).
- Egg yolk: alpha-livetin (blood of hen)
Is ovalbumin heat stable?
What is the egg-bird syndrome?
Are egg proteins heat stable?
Ovomucoid is heat stable, a reaction will always occur.
The main proteins of milk can be split into 3 groups:
- Caseins
- Whey proteins
- Serum proteins
Does heating milk reduce the allergenicity?
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