%0 Journal Article
%T Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing
%A Benedict Purschke
%A D¨¦sire¨¦ Larenas-Linnemann
%A Erika Jensen-Jarolim
%A Fernanda A. Rodr¨ªguez-Monroy
%A Gerlinde Hofstetter
%A Henry J£¿ger
%A Isabella Pali-Sch£¿ll
%A Lukas Einhorn
%A Nadine Mothes-Luksch
%A Pia Meinlschmidt
%J Archive of "The World Allergy Organization Journal".
%D 2019
%R 10.1016/j.waojou.2018.10.001
%X Insects have become increasingly interesting as alternative nutrient sources for feeding humans and animals, most reasonably in processed form. Initially, some safety aspects ¡ª among them allergenicity ¡ª need to be addressed
%K Allergenicity
%K Cross-recognition
%K Edible insects
%K Enzymatic hydrolysis
%K Food allergy
%K Immunoreactivity
%K Thermal processing
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6439408/