Relationship between the risk for a shrimp allergy and freshness or cooking

Masakatsu Usui, Akihito Harada, Shinya Yasumoto, Yoshimasa Sugiura, Anri Nishidai, Maria Ikarashi, Honami Takaba, Taiko Miyasaki, Hiroyuki Azakami, Masakazu Kondo

研究成果: ジャーナルへの寄稿学術誌査読

8 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)1698-1701
ページ数4
ジャーナルBioscience, Biotechnology and Biochemistry
79
10
DOI
出版ステータス出版済み - 2015

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 分析化学
  • 生化学
  • 応用微生物学とバイオテクノロジー
  • 分子生物学
  • 有機化学

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