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Fish allergens detection

Koppelman, S J. 2006. Detecting soy, fish and crustaceans in food. In Detecting Allergens in Food, S J. Koppelman and S.L. Hefle, Eds., pp. 273-290, Woodhead Publishing Limited, Cambridge, England. [Pg.111]

A method for the removal of parvalbumin due to its high water solubility is thorough washing of the fish meat. Such products (particularly surimi) present an allergen pattern different from the native fish species with reduced allergenicity due to no detectable parvalbumin but other allergens (Mata et al. 1994). [Pg.226]

Lu Y, Ohshima T, Ushio H (2004). Rapid detection of fish major allergen parvalhumin hy surface plasmon resonance biosensor. J. Food ScL, 69(8) 652-658. [Pg.197]

See other pages where Fish allergens detection is mentioned: [Pg.407]    [Pg.408]    [Pg.410]    [Pg.412]    [Pg.414]    [Pg.416]    [Pg.418]    [Pg.420]    [Pg.422]    [Pg.407]    [Pg.408]    [Pg.410]    [Pg.412]    [Pg.414]    [Pg.416]    [Pg.418]    [Pg.420]    [Pg.422]    [Pg.212]    [Pg.407]    [Pg.135]    [Pg.363]    [Pg.88]    [Pg.88]    [Pg.226]    [Pg.245]    [Pg.357]    [Pg.92]    [Pg.177]    [Pg.193]    [Pg.194]    [Pg.212]    [Pg.415]   
See also in sourсe #XX -- [ Pg.407 ]



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