Parvalbumin in fish skin-derived gelatin: Is there a risk for fish allergic consumers?

Food Additives and Contaminants - Part A

Volumn 29, Issue 9, 2012, Pages 1347-1355

  Koppelman, S J ^a,b   Nordlee, J A ^a   Lee, P W ^a   Happe, R P ^c   Hessing, M ^d   Norland, R ^e   Manning, T ^f   Deschene, R ^g   de Jong, G A H ^c   Taylor, S L ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b HAL Allergy   (Netherlands)

^c TNO   (Netherlands)

^d Podiceps BV   (Netherlands)

^e Norland Products Inc Cranbury   (United States)

^f RPC Food Fisheries and Aquaculture Department   (Canada)

^g Kenney and Ross Ltd   (Canada)

Author keywords

allergen; beer; fining; fish; parvalbumin; wine

Indexed keywords

ALLERGENS; ANTIBODIES; BEER; MUSCLE; WINE;

COD MUSCLES; ENZYME LINKED IMMUNOSORBENT ASSAY; FINING; FISH GELATIN; FOOD CONSTITUENTS; MAJOR ALLERGENS; PARVALBUMIN; POLYCLONAL ANTIBODY;

FISH;

FISH GELATIN; GELATIN; PARVALBUMIN; POLYCLONAL ANTIBODY; UNCLASSIFIED DRUG;

ALLERGY; ANTIBODY SPECIFICITY; ARTICLE; BEER; ENZYME LINKED IMMUNOSORBENT ASSAY; FISH; FISH ALLERGY; IMMUNOCHEMISTRY; MUSCLE TISSUE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; SKIN; WINE;

EID: 84864700874     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2012.698399     Document Type: Article

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