Sensitivity of Moroccans to sardine parvalbumin and effect of heating and enzymatic treatments
Author:
Affiliation:
1. Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
2. High Institute of Nursing and Technical Health, Ministry of Health, Fez, Morocco
Funder
Moroccan National Center for Scientific and Techniques Research
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09540105.2017.1343804
Reference36 articles.
1. Characterisation of purified parvalbumin from five fish species and nucleotide sequencing of this major allergen from Pacific pilchard, Sardinops sagax
2. PO-0997 Food Allergy In South Of Tunisia
3. Parvalbumin, a cross-reactive fish allergen, contains IgE-binding epitopes sensitive to periodate treatment and Ca2+ depletion
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3. Effect of industrial processing on the IgE reactivity of three commonly consumed Moroccan fish species in Fez region;European Annals of Allergy and Clinical Immunology;2018-09
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