Food allergy, safety and analytics

A tétel rövid nézete
dc.contributor.authorTömösközi, Sándor
dc.contributor.authorHajas, Lívia
dc.contributor.authorLangó, Tamás
dc.contributor.authorTörök, Kitti
dc.contributor.authorBugyi, Zsuzsanna
dc.date.accessioned2021-06-28T10:56:14Z
dc.date.available2021-06-28T10:56:14Z
dc.date.issued2012-11-13
dc.description.abstractThe food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 49 (2012) , 323-326
dc.identifier.doihttps://doi.org/10.34101/actaagrar/49/2552
dc.identifier.issn2416-1640
dc.identifier.issue49
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316195en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2552
dc.rights.accessOpen Access
dc.subjectallergyen
dc.subjectfood safetyen
dc.subjectfood analysisen
dc.titleFood allergy, safety and analyticsen
dc.typefolyóiratcikkhu
dc.typearticleen
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