Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review.

Wang, Fengqi; Zhong, Hangyu; Cheng, Jun-Hu

Wang, Fengqi; Zhong, Hangyu; Cheng, Jun-Hu.

Afiliação

Wang F; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Zhong H; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou 510006, China.
Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Molecules ; 27(18)2022 Sep 09.

Article em En | MEDLINE | ID: mdl-36144594

Assuntos

Alérgenos; Braquiúros; Animais; Epitopos; Imunoglobulina E/metabolismo; Alimentos Marinhos

Palavras-chave

allergenicity; non-thermal processing technologies; seafood allergen; structure

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alérgenos / Braquiúros Limite: Animals Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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