Effect of thermal processing on mealworm allergenicity

SCOPE: The growing world population requires the exploration of new sustainable protein sources to ensure food security. Insects such as mealworm are promising candidates. For safety reasons, a risk assessment, including allergy risks, is needed. Since allergenicity can be influenced by thermal proc...

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Veröffentlicht in:	Molecular nutrition & food research 2015-09, Vol.59 (9), p.1855-1864
Hauptverfasser:	Broekman, Henrike, Knulst, André, den Hartog Jager, Stans, Monteleone, Francesca, Gaspari, Marco, Jong, Govardus, Houben, Geert, Verhoeckx, Kitty
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Aged allergenicity allergens Allergens - immunology Animals at-risk population Chromatography, Liquid Decapoda Electrophoresis, Polyacrylamide Gel Female Food allergy Food Handling - methods food security Galectin 3 - metabolism heat heat treatment Hot Temperature Humans hypersensitivity Immunoblotting immunoglobulin E insects Male Mealworm Middle Aged patients protein sources risk risk assessment Sequential extraction method Shellfish Hypersensitivity - immunology shrimp Skin Tests solubility Solubility thermal processing Tandem Mass Spectrometry Tenebrio urea Young Adult
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