Pulsed Ultraviolet Light Reduces Immunoglobulin E Binding to Atlantic White Shrimp (Litopenaeus setiferus) Extract

Pulsed ultraviolet light (PUV), a novel food processing and preservation technology, has been shown to reduce allergen levels in peanut and soybean samples. In this study, the efficacy of using PUV to reduce the reactivity of the major shrimp allergen, tropomyosin (36-kDa), and to attenuate immunogl...

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Detalles Bibliográficos
Autores principales: Shriver, Sandra, Yang, Wade, Chung, Si-Yin, Percival, Susan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3155317/
https://www.ncbi.nlm.nih.gov/pubmed/21845146
http://dx.doi.org/10.3390/ijerph8072569

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3155317/
https://www.ncbi.nlm.nih.gov/pubmed/21845146
http://dx.doi.org/10.3390/ijerph8072569

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