Molecular Investigation of the Impact of Thermal Processing Techniques on Tropomyosin Crustacean Allergens
While shellfish species are widely consumed due to their nutritional advantages, they are also among the top eight food items for food-borne allergies. Five distinct thermal processing techniques were applied to the crustacean to investigate the tropomyosin level variations caused by heat processing...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2023-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/6313 |
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