The incidence of food allergy has been increasing over the years, leading to a demand for
methods aimed to reduce allergens from food products. The study of food processing on …

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 …

Seafood is an important component in human diet and nutrition worldwide. However,
seafood also constitutes one of the most important groups of foods in the induction of …

Background Seafood is increasingly important as a global primary protein source. However,
seafood allergy is a worldwide health problem that affects the quality of life and may even …

Fish allergy is a life-long food allergy whose prevalence is affected by many demographic
factors. Currently, there is no cure for fish allergy, which can only be managed by strict …

BACKGROUND In spite of the many studies performed over the years, there are still
problems in the authentication of closely related tuna species, not only for canned fish but …

Newly expressed proteins in genetically engineered crops are evaluated for potential cross
reactivity to known allergens as part of their safety assessment. This assessment uses a …

The present study aimed to investigate the relationship between protein carbonylation and
changes of the IgE reactivity of turbot parvalbumin (PV) following electron beam (EB) …

In this study, we produced the recombinant form of parvalbumin from wolf-herring fish and
determined its IgE reactivity. Parvalbumin cDNA was sub-cloned into pET28 and expressed …

Fish consumption has many health benefits, but may encompass some risks such as allergic
reactions. The main responsible of fish allergy is parvalbumins, being one of the most …