Effects of industrial processing on the immunogenicity of commonly ingested fish species

International Archives of Allergy and Immunology

Volumn 151, Issue 3, 2010, Pages 223-236

  Sletten, Gaynour ^a   Van Do, Thien ^b   Lindvik, Helene ^c   Egaas, Eliann ^a   Florvaag, Erik ^b,d  

^a NORWEGIAN VETERINARY INSTITUTE   (Norway)

^b HAUKELAND UNIVERSITY HOSPITAL   (Norway)

^c OSLO UNIVERSITY HOSPITAL   (Norway)

^d UNIVERSITY OF BERGEN   (Norway)

Author keywords

Fish protein; Food processing; IgE binding; Immunogenicity; Parvalbumin

Indexed keywords

FISH PROTEIN; IMMUNOGLOBULIN E; PARVALBUMIN; POLYCLONAL ANTIBODY; PROTEIN HYDROLYSATE;

ADOLESCENT; ANAMNESIS; ARTICLE; CHILD; CLINICAL ARTICLE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; FEMALE; FISH; FOOD PROCESSING; HERRING; HUMAN; IMMUNOBLOTTING; IMMUNOGENICITY; MALE; PRESCHOOL CHILD; PRIORITY JOURNAL; SALMON; SCHOOL CHILD; TROUT; TUNA;

ADOLESCENT; ALLERGENS; ANIMALS; CHILD; CHILD, PRESCHOOL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME-LINKED IMMUNOSORBENT ASSAY; FEMALE; FISH PROTEINS; FISHES; FOOD HANDLING; FOOD HYPERSENSITIVITY; HUMANS; IMMUNOBLOTTING; IMMUNOGLOBULIN E; MALE; PARVALBUMINS;

EID: 70349418676     PISSN: 10182438     EISSN: None     Source Type: Journal    
DOI: 10.1159/000242360     Document Type: Article

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