Changes in the allergenicity during different preparations of pomfret, hilsa, bhetki and mackerel fish as illustrated by enzyme-linked immunosorbent assay and immunoblotting

International Archives of Allergy and Immunology

Volumn 141, Issue 1, 2006, Pages 1-10

  Chatterjee, U ^a   Mondal, G ^a   Chakraborti, P ^a   Patra, H K ^a   Chatterjee, B P ^a  

^a DEPARTMENT OF MATERIALS SCIENCE   (India)

Author keywords

Bhetki; Enzyme linked immunosorbent assay; Hilsa; IgE reactivity; Immunoblot; Mackerel; Pomfret

Indexed keywords

FOOD ALLERGEN; IMMUNOGLOBULIN E;

ADOLESCENT; ADULT; AGED; ALLERGENICITY; ANAMNESIS; ANIMAL TISSUE; ANTIGEN BINDING; ARTICLE; BHETKI; BOILING POINT; CHILD; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; FEMALE; FISH; FISH ALLERGY; FOOD ALLERGY; FOOD PROCESSING; FRYING; HILSA; HUMAN; IMMUNOBLOTTING; INDIA; MACKEREL; MAJOR CLINICAL STUDY; MALE; NONHUMAN; POMFRET; PRIORITY JOURNAL; RAW FOOD; SYMPTOMATOLOGY; THERMOSTABILITY;

ADOLESCENT; ADULT; ALLERGENS; ANIMALS; CHILD; CHILD, PRESCHOOL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME-LINKED IMMUNOSORBENT ASSAY; FEMALE; FISHES; FOOD HYPERSENSITIVITY; HEAT; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; MALE; MIDDLE AGED; PERCIFORMES; SKIN TESTS;

EID: 33747243428     PISSN: 10182438     EISSN: None     Source Type: Journal    
DOI: 10.1159/000094176     Document Type: Article

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