Effect of thermal processing on mealworm allergenicity

Molecular Nutrition and Food Research

Volumn 59, Issue 9, 2015, Pages 1855-1864

  Broekman, Henrike ^a   Knulst, André ^a   Den Hartog Jager, Stans ^a   Monteleone, Francesca ^b   Gaspari, Marco ^b   De Jong, Govardus ^c   Houben, Geert ^a,c   Verhoeckx, Kitty ^a,c  

^a UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

^b UNIVERSITY MAGNA GRAECIA OF CATANZARO   (Italy)

^c TNO   (Netherlands)

Author keywords

Food allergy; Mealworm; Sequential extraction method; Solubility thermal processing

Indexed keywords

ALLERGEN; GALECTIN 3;

ADULT; AGED; ANIMAL; FEMALE; FOOD HANDLING; HEAT; HUMAN; IMMUNOBLOTTING; IMMUNOLOGY; LIQUID CHROMATOGRAPHY; MALE; METABOLISM; MIDDLE AGED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES; SHELLFISH ALLERGY; SKIN TEST; TANDEM MASS SPECTROMETRY; TENEBRIO; YOUNG ADULT;

ADULT; AGED; ALLERGENS; ANIMALS; CHROMATOGRAPHY, LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; FOOD HANDLING; GALECTIN 3; HOT TEMPERATURE; HUMANS; IMMUNOBLOTTING; MALE; MIDDLE AGED; SHELLFISH HYPERSENSITIVITY; SKIN TESTS; TANDEM MASS SPECTROMETRY; TENEBRIO; YOUNG ADULT;

EID: 84942824379     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201500138     Document Type: Article

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