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Soybean Allergens: Presence, Detection and Methods for Mitigation 457Galan, A.M.G.; Brohee, M.; Silva, E.dA.; van Hengel, A.J. & Chassaigne, H. (2011).Development of a real-time PCR method for the simultaneous detection of soyaand lupin mitochondrial DNA as markers for the presence of allergens in processedfood. Food Chemistry, Vol.127, No.2, pp. 834-841, ISSN 0308-8146Galli, S.J.; Tsai, M. & Piliponsky, A.M. (2008). The development of allergic inflammation.Nature, Vol.454, July 2008, pp. 445–454, ISSN 0028-0836Gennadios, A.; Rhim, J.W.; Handa, A.; Weller, C.L. & Hanna, M.A. (1998). Ultravioletradiation affects physical and molecular properties of soy protein films. Journal ofFood Science, Vol.63, No.2, pp. 225-228, ISSN 0022-1147Gómez-López, V.M.; Devlieghere, F.; Bonduelle, V. & Debevere, J. (2005). Factors affectingthe inactivation of micro-organisms by intense light pulses. Journal of AppliedMicrobiology, Vol.99, No.3, pp. 460-470, ISSN 1364-5072Goodwin PR. (2004). Food allergen detection methods: a coordinated approach. Journal of theAssociation of Analytical Communities International, Vol.87, No.6, pp. 1383-1390, ISSN1060-3271Gould, H.J.; Sutton, B.J.; Beavil, A.J.; Beavil, R.L.; McCloskey, N.; Coker, H.A.; Fear, D. &Smurthwaite, L. (2003). The biology of IGE and the basis of allergic disease, AnnualReview of Immunology, Vol.21, December 2003, pp. 579–628, ISSN 0732-0582Grimshaw, K.E.C.; King, R.M.; Nordlee, J.A. & Hefle, S.L. (2003). Presentation of allergen indifferent food preparations affects the nature of the allergic reaction – a case series.Clinical and Experimental Allergy, Vol.33, No.11, pp. 1581 –1585, ISSN 0954-7894Gryson, N.; Messens, K. & Dewettinck, K. (2008). PCR detection of soy ingredients in bread.European Food Research and Technololgy, Vol.227, No.2, pp. 345-351, ISSN 1438-2377Heick, J.; Fischer, M. & Poepping, B. (2011). First screening method for the simultaneousdetection of seven allergens by liquid chromatography mass spectrometry. Journalof Chromatography A, Vol.1218, No.7, pp. 938-943, ISSN 0021-9673Helm, R.M. & Burks, A.W. (2000). Mechanisms of food allergy. Current Opinion in AllergyClinical Immunology, Vol.12, No.6, pp. 647-653, ISSN 1528-4050Herman, E.M.; Helm, R.M.; Jung, R. & Kinney, A.J. (2003). Genetic modification removes animmunodominant allergen from soybean. Plant Physiology, Vol.132, No.1, pp. 36-43,ISSN 0032-0889Hiemori, M.; Bando, N.; Ogawa, T.; Shimada, H.; Tsuji, H.; Yamanishi, R. & Terao, J. (2000).Occurrence of IgE antibody recognizing N-linked glycan moiety of Gly m Bd 28Kof soybean allergen. International Archives in Allergy and Immunology, Vol. 122, No.4,pp.238-245, ISSN 1018-2438Hildebrandt, S.; Schütte, L.; Stoyanov, S.; Hammer, G.; Steinhart, H. & Paschke, A. (2010). Invitro determination of the allergenic potential of egg white in processed meat.Journal of Allergy, Vol.2010, No.2, pp. 155-165, ISSN 1687-9783.Hotz, C. & Gibson, R.S. (2007). Traditional food-processing and preparation practices toenhance the bioavailability of micronutrients in plant-based diets. Journal ofNutrition, Vol.137, No.4, pp. 1097-1100, ISSN 0022-3166Houston, N.L.; Lee, D.; Stevenson, S.E.; Ladics, G.S.; Bannon, G.A. & McClain, S. (2011).Quantitation of soybean allergens using tandem mass spectrometry. Journal ofProteome Research, Vol.10, No.2, pp. 763-773, ISSN 1535-3893Huang, L; Mills, E.N.C.; Carter, J.M. & Morgan, M.R.A. (1998). Analysis of thermal stabilityof soya globulins using monoclonal antibodies. Biochimica Et Biophysica Acta-ProteinStructure and Molecular Enzymology, Vol.1388, No.1, pp. 215-226, ISSN 0167-4838