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- 2019
Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processingDOI: 10.1016/j.waojou.2018.10.001 Keywords: Allergenicity, Cross-recognition, Edible insects, Enzymatic hydrolysis, Food allergy, Immunoreactivity, Thermal processing Abstract: Insects have become increasingly interesting as alternative nutrient sources for feeding humans and animals, most reasonably in processed form. Initially, some safety aspects — among them allergenicity — need to be addressed
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