Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications-Reference-Cited by-同舟云学术

Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications

Published:2023-06-21 Issue: Volume: Page:1-23
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:

Yang Jing¹²³,Zhou Shuling¹,Kuang Hong¹,Tang Chunhong¹²³,Song Jiajia⁴^ORCID

Affiliation:

1. School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China

2. Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China

3. School of Food Nutrition and Health (Hotpot) Modern Industry, Chongqing Technology and Business University, Chongqing, China

4. College of Food Science, Southwest University, Chongqing, China

Funder

Natural Science Foundation of Chongqing

Science and Technology Research Program of Chongqing Municipal Education Commission

Chongqing Technology Foresight and System Innovation Project

Curriculum Ideology and Politics of Postgraduate in Chongqing Technology and Business University

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2223644

Reference195 articles.

1. Cross-reactivity of IgE antibodies to allergens

2. Enzymatic crosslinking and food allergenicity: A comprehensive review

3. Tyrosinase/caffeic acid cross-linking alleviated shrimp (Metapenaeus ensis) tropomyosin-induced allergic responses by modulating the Th1/Th2 immunobalance

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