2015年
Relationship between the risk for a shrimp allergy and freshness or cooking
Bioscience, Biotechnology and Biochemistry
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- 巻
- 79
- 号
- 10
- 開始ページ
- 1698
- 終了ページ
- 1701
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1080/09168451.2015.1045830
- 出版者・発行元
- Japan Society for Bioscience Biotechnology and Agrochemistry
Tropomyosins are defined as risk factors for shrimp allergy. However, their concentration in different preparations has not been clarified. We quantified the tropomyosin concentration in shrimp meat, which was cooked using several methods or was stored under various conditions. The results demonstrated that shrimp meat from various preparations and storage conditions maintained tropomyosin concentrations that were sufficient to cause food allergies.
- リンク情報
- ID情報
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- DOI : 10.1080/09168451.2015.1045830
- ISSN : 1347-6947
- ISSN : 0916-8451
- PubMed ID : 25966963
- SCOPUS ID : 84942358015