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

Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces cur...

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Detalles Bibliográficos
Autores principales: Wang, Fengqi, Zhong, Hangyu, Cheng, Jun-Hu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505237/
https://www.ncbi.nlm.nih.gov/pubmed/36144594
http://dx.doi.org/10.3390/molecules27185857

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505237/
https://www.ncbi.nlm.nih.gov/pubmed/36144594
http://dx.doi.org/10.3390/molecules27185857

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