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Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

2016

Lasekan, Adeseye O. | Nayak, Balunkeswar


Bibliographic information
Food chemistry
Volume 200 Pagination 146 - 153 ISSN 0308-8146
Publisher
Elsevier Ltd
Other Subjects
Enzyme-linked immunosorbent assay; Crustacean allergen; Tropomyosin immunoreactivity; Tropomyosins; Allergenicity; Food allergen; Food processing effects; Shrimp; Polysorbates; Reducing agents; Shrimp allergen extraction
Language
English
License
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Type
Journal Article; Text

2024-02-28
MODS
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