ALLERGENIC POTENTIAL OF PROCESSED FOOD .2 . IMPORTANT FOODS AND CONCLUSION

The allergenic potential of food may be reduced or increased by manufa cture and processing. The first part of this overview is devoted to th e influence of processing on the allergenic potential of foods. In the second part, model studies on the effect of heating on the stability of soybean allergens and on the allergenic potential of commercial soy products are presented. Virtually all conventional methods of food pr ocessing, except for complete separation of the protein fraction, leav e a certain rest allergenicity for allergic individuals.