Seafood refers to several distinct groups of edible aquatic animals including fish,
crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for …

Background The search for preservation methods that can be used as alternatives to heat
treatment is a significant issue in food quality. Utilization of plasma technology, a useful …

Background The increasing prevalence of food allergy cases is an issue of global concern.
As a result, scientific innovations have been taking place to induce chemical modifications …

Background Food allergy is one of the major health concerns worldwide that has been
increasing at an alarming rate in recent times. Foods undergo various processing steps …

At present, insects are rarely used by the European food industry, but they are a subject of
growing interest as an alternative source of raw materials. The risks associated with the use …

Globally, there is a need to seek alternative sources of protein in addition to meat. This has
led to considerable interest in edible insects. Such insects form part of cultures and diets in …

Food contaminants are challenging the food industry due to the inefficiency of conventional
decontamination techniques. Cold plasma as an emerging technique for the degradation of …

Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal
to some consumers. Currently, the most effective treatment is to avoid ingesting TM …

IgE‐mediated shellfish allergy constitutes an important cause of food‐related adverse
reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the …

Seafood plays an important role in human nutrition and health. A good patient workup and
sensitive diagnostic analysis of IgE antibody reactivity can distinguish between a true …