Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

abstract Food allergy is an adverse immune response to certain kinds of food. Although any
food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and …

The major heat-stable shellfish allergen, tropomyosin, demonstrates immunological cross-
reactivity, making specific differentiation of crustaceans and molluscs for food labelling very …

Edible insects have recently been promoted as a source of protein and have a high nutrition
value. Identification of allergens and cross-reactivity between Macrobrachium spp. and the …

The development of a sensitive and rapid detection approach for allergens in various food
matrices is essential to assist patients in managing their allergies. The most common …

Food allergies are increasing worldwide and becoming a public health concern. Food
legislation requires detailed declarations of potential allergens in food products and …

Currently, food allergies are an important health concern worldwide. The presence of
undeclared allergenic ingredients or the presence of traces of allergens due to …

Scope Prawn allergy is one of the leading causes of I g E‐mediated hypersensitivity to food.
Alterations of I g E‐antibody reactivity to prawn allergens due to thermal processing are not …

Occupational allergy and asthma is a serious adverse health outcome affecting seafood-
processing workers. Allergic reactions are directed to two major seafood groups: fish and …

Seafood allergies have been increasing their presence in the last 2 decades. Allergic
reactions to seafood can range from mild urticarial and oral allergy syndrome to life …