Searched for: subject%3A%22Corylus%22
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Masthoff, L.J.N. (author), Blom, W.M. (author), Rubingh, C.M. (author), Klemans, R.J.B. (author), Remington, B.C. (author), Bruijnzeel-Koomen, C.A.F.M. (author), van Hoffen, E. (author), Houben, G.F. (author), Meyer, Y. (author), Pasmans, S.G.M.A. (author), Knulst, A.C. (author)
[No abstract available] Chemicals / CAS immunoglobulin E, 37341-29-0; Allergens; Antigens, Plant; Cor a 14 allergen, hazelnut; Cor a 9 protein, hazelnut; Immunoglobulin E; Plant Proteins.
article 2018
Spanjersberg, M.Q.I. (author), Kruizinga, A.G. (author), Rennen, M.A.J. (author), Houben, G.F. (author), TNO Kwaliteit van Leven (author)
In order to assess the risk of unintended exposure to food allergens, traditional deterministic risk assessment is usually applied, leading to inconsequential conclusions as 'an allergic reaction cannot be excluded'. TNO therefore developed a quantitative risk assessment model for allergens based on probabilistic techniques resulting in a more...
article 2007
Koppelman, S. (author), Knulst, A.C. (author), Koers, W.J. (author), Penninks, A.H. (author), Peppelman, H. (author), Vlooswijk, R. (author), Pigmans, I. (author), van Duijn, G. (author), Hessing, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Hazelnuts are widely used in the food industry owing to their nutritive value and taste. The amount of hazelnut present in a recipe is usually considered as a mark of quality. On the other hand, contamination of foods that normally do not contain hazelnuts is a threat for patients with a hazelnut allergy. For this reason, the availability of a...
article 1999