Crustacean shellfish allergens: influence of food processing and their detection strategies
Author:
Affiliation:
1. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R. China
2. China National Center for Food Safety Risk Assessment, Chaoyang District, Beijing, P.R. China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2135485
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1. Comprehensive Proteomics Approach in Characterizing and Quantifying Allergenic Proteins from Northern Shrimp: Toward Better Occupational Asthma Prevention
2. IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating
3. Aptamer-Based Analysis: A Promising Alternative for Food Safety Control
4. Electrochemical tropomyosin allergen immunosensor for complex food matrix analysis
5. Gene profiling and characterization of arginine kinase-1 (MrAK-1) from freshwater giant prawn (Macrobrachium rosenbergii)
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