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Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

  • Published:2021-12 Issue: Volume:364 Page:130308
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Pérez-Tavarez Raquel,Moreno Helena M.,Borderias Javier,Loli-Ausejo David,Pedrosa María,Hurtado José Luis,Rodriguez-Pérez Rosa,Gasset María

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Protease resistance of food proteins: A mixed picture for predicting allergenicity but a useful tool for assessing exposure;Akkerdaas;Clinical and Translational Allergy,2018

2. Fish hypersensitivity. II: Clinical relevance of altered fish allergenicity caused by various preparation methods;Bernhisel-Broadbent;The Journal of Allergy and Clinical Immunology,1992

3. Tolerability to dogfish in children with fish allergy;Calderón-Rodriguez;Allergologia et Immunopathologia (Madr),2016

4. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications;Cao;Advances in Colloid and Interface Science,2019

5. FAO. (2020) The State of World Fisheries and Aquaculture (SOFIA). ISBN: 978-92-5-132692-3.

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