Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
Authors
Keywords
Microwave processing, Shirmp allergy, In-vitro, digestibility, Secondary structure, Conformation
Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages 127811
Publisher
Elsevier BV
Online
2020-08-10
DOI
10.1016/j.foodchem.2020.127811
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens
- (2020) Xin Dong et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Omega-3 fatty acids, cardiovascular risk, and the resolution of inflammation
- (2019) Magnus Bäck et al. FASEB JOURNAL
- A Comprehensive Review on Kiwifruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens Through Processing
- (2019) Jin Wang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity
- (2019) Jin Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina
- (2019) Dinkar B. Kamble et al. Journal of Food Measurement and Characterization
- Identification of pyruvate kinase as a novel allergen in whiteleg shrimp ( Litopenaeus vannamei ) by specific-IgE present in patients with shrimp allergy
- (2018) Chih-Hung Lee et al. FOOD CHEMISTRY
- Lipase from liver of seabass ( Lates calcarifer ): Characteristics and the use for defatting of fish skin
- (2018) Thanasak Sae-leaw et al. FOOD CHEMISTRY
- Effect of Heat Processing on IgE Reactivity and Cross-Reactivity of Tropomyosin and Other Allergens of Asia-Pacific Mollusc Species: Identification of Novel Sydney Rock Oyster Tropomyosin Sac g 1
- (2018) Jennifer M. Rolland et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
- (2018) X.-B. Wang et al. CZECH JOURNAL OF FOOD SCIENCES
- Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein
- (2018) Yao Zhu et al. Food and Bioprocess Technology
- Impact of selected process parameters on solubility and heat stability of pea protein isolate
- (2018) Dimuthu Bogahawaththa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
- (2018) Jin Wang et al. FOOD CONTROL
- Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products
- (2017) Elizabeth Nguyen et al. FISHERIES SCIENCE
- Antioxidant activity measurement and potential antioxidant peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius protein
- (2017) Yipeng Huang et al. FOOD CHEMISTRY
- Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates
- (2016) Sunantha Ketnawa et al. Food and Bioprocess Technology
- Enhanced Unfolding of Bovine β-Lactoglobulin Structure Using Microwave Treatment: a Multi-Spectroscopic Study
- (2016) A. I. Gomaa et al. Food Biophysics
- Changes in wheat kernel proteins induced by microwave treatment
- (2016) Carmela Lamacchia et al. FOOD CHEMISTRY
- Effects of Microwave and Ultrasound Assisted Extraction on the Recovery of Soy Proteins for Soy Allergen Detection
- (2016) Amma Amponsah et al. JOURNAL OF FOOD SCIENCE
- Malting process optimization for protein digestibility enhancement in finger millet grain
- (2016) Sara Najdi Hejazi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein
- (2015) Sai Kranthi Vanga et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effect of Processing Technologies on the Allergenicity of Food Products
- (2014) Rodrigo Jiménez-Saiz et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microwave-assisted covalent immobilization of enzymes on inorganic surfaces
- (2014) Regina Plagemann et al. ENGINEERING IN LIFE SCIENCES
- Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods
- (2014) Nazmi Izli et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating
- (2013) M.S. Yarmand et al. MEAT SCIENCE
- Allergenic changes in β-lactoglobulin induced by microwave irradiation under different pH conditions
- (2011) Djazia Zellal et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates
- (2011) Chibuike C. Udenigwe et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Astaxanthin: A Potential Therapeutic Agent in Cardiovascular Disease
- (2011) Robert G. Fassett et al. Marine Drugs
- A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
- (2010) H.J. CHANG et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Effects of Processing on Immunoreactivity of Cashew Nut (Anacardium occidentale L.) Seed Flour Proteins
- (2008) Mahesh Venkatachalam et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started