Food Allergies: Immunosensors and Management

Dyah Ika Krisnawati, Moh Alimansur, Didik Susetiyanto Atmojo, Elfi Quyumi Rahmawati, Dwi Rahayu, Erna Susilowati, Tsung Rong Kuo

研究成果: 雜誌貢獻回顧型文獻同行評審

2 引文 斯高帕斯(Scopus)


Food allergies (FA) are commonly depicted as immune responses. The mechanism of allergic reactions involves immunoglobulin E (IgE) and non-immunoglobulin E (non-IgE)-related responses caused by contact with specific foods. FAs can be fatal, have negative effects and have become the subject of fanaticism in recent years. In terms of food safety, allergic compounds have become a problem. The immune response to allergens is different to that from food intolerance, pharmacological reactions, and poisoning. The most important allergenic foods are soybeans, milk, eggs, groundnuts, shellfishes, tree nuts, cereals and fish, which together are known as the “Big Eight”. This review will introduce and discuss FAs in milk, peanuts, nuts, shellfishes, eggs and wheat and their detections and potential treatments will also be provided. We believe that this review may provide important information regarding food-induced allergies for children who have allergic reactions and help them avoid the allergenic food in the future.

期刊Applied Sciences (Switzerland)
出版狀態已發佈 - 3月 1 2022

ASJC Scopus subject areas

  • 材料科學(全部)
  • 儀器
  • 工程 (全部)
  • 製程化學與技術
  • 電腦科學應用
  • 流體流動和轉移過程


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