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3. Pompei C, Brenna O V, (2007). “Method for preparing hypoallergenic fruit and/or vegetablederivatives”. US Pat Appl 2007178201.The object of the present invention is a novel transformation process of fruits and vegetables for manufacturingindustrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individualssuffering from OAS (Oral Allergy Syndrome) following the consumption of traditional industrial derivatives, butalso for general consumption to prevent sensibilization in atopic patients. In a second aspect. The presentinvention also relates to the products obtainable by means of said process.4. Pompei C, Brenna O V. (2007) “Metodo para preparar derivados hipoallergenicos de frutasY/O vegetales” Brevetto messicano MX PA06009472A.5. Pompei C, Brenna O V, Primavesi L. (2007). “A method for preparing hypoallergenic derivativesof fruit and/or vegetable pieces. WO2007102186The object of the present invention is a novel fruit and vegetable transformation process for the production ofhypoallergenic industrial derivatives in pieces (cubes, slices, segments etc) intended mainly for individuals withOAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrialderivatives thereof, but also for general consumption in order to prevent sensibilisation in atopic patients. In asecond aspect. The present invention also relates to products that can be obtained by means of said process.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it234