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Critical Reviews in Food Science and Nutrition Volume 59, 2019 - Issue 17
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Reviews

Potential efficacy of processing technologies for mitigating crustacean allergenicity

Mati Ullah KhanCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. ChinaView further author information
,
Ishfaq AhmedCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. ChinaView further author information
,
Hong LinCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. ChinaView further author information
,
Zhenxing LiCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. ChinaCorrespondence[email protected]
View further author information
,
Joana CostaREQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, PortugalView further author information
,
Isabel MafraREQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, PortugalView further author information
,
Yan ChenChina National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. ChinaView further author information
&
Yong-Ning WuChina National Center for Food Safety Risk Assessment, Chaoyang, Beijing, P.R. ChinaView further author information
 show all
Pages 2807-2830 | Accepted 29 Apr 2018, Published online: 31 May 2018

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Yue Xu, Ishfaq Ahmed, Zhengxi Zhao & Liangtao Lv. (2023) A comprehensive review on glycation and its potential application to reduce food allergenicity. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Amin Mousavi Khaneghah, Amene Nematollahi, Zohreh AbdiMoghadam, Mahshad Davoudi, Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva & Fardin Javanmardi. (2023) Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Ziye Zhang, Xiu-Min Li, Hao Wang, Hong Lin, Hang Xiao & Zhenxing Li. (2023) Seafood allergy: Allergen, epitope mapping and immunotherapy strategy. Critical Reviews in Food Science and Nutrition 63:10, pages 1314-1338.
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Jinlong Zhao, Vaileth Timira, Ishfaq Ahmed, Yan Chen, Hao Wang, Ziye Zhang, Hong Lin & Zhenxing Li. (2022) Crustacean shellfish allergens: influence of food processing and their detection strategies. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Xin Dong, Jin Wang & Vijaya Raghavan. (2021) Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens. Critical Reviews in Food Science and Nutrition 61:2, pages 196-210.
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Jinlong Zhao, Jin Wang, Lili Xu, Hao Wang, Ziye Zhang, Hong Lin & Zhenxing Li. (2023) Insights into the Mechanism Underlying the Influence of Glycation with Different Saccharides and Temperatures on the IgG/IgE Binding Ability, Immunodetection, In Vitro Digestibility of Shrimp (Litopenaeus vannamei) Tropomyosin. Foods 12:16, pages 3049.
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