Potential efficacy of processing technologies for mitigating crustacean allergenicity-Reference-Cited by-同舟云学术

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Potential efficacy of processing technologies for mitigating crustacean allergenicity

Published:2018-05-31 Issue:17 Volume:59 Page:2807-2830
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Khan Mati Ullah¹,Ahmed Ishfaq¹,Lin Hong¹,Li Zhenxing¹,Costa Joana²,Mafra Isabel²,Chen Yan³,Wu Yong-Ning³

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China

2. REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal

3. China National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. China

Funder

FCT post-doctoral grant

The Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

FCT/MECS

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1471658

Reference198 articles.

1. Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivity

2. A comprehensive review on the application of active packaging technologies to muscle foods

3. Effect of tyrosinase-aided crosslinking on the IgE binding potential and conformational structure of shrimp ( Metapenaeus ensis ) tropomyosin

4. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

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