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The Burden of Allergens in Surimi Based Products Diminish With Industrial Processing

Pedrosa M^1,2, Loli-Ausejo D¹, Garcia-Lozano JR³, Fiandor A^{1, 2}, Lluch-Bernal M^{1, 2}, Hurtado JL⁴, Dominguez-Ortega J^1,2, Quirce S^{1, 2}, Gasset M⁵, Rodriguez-Perez R<sup>2

1</sup>Department of Allergy, La Paz University Hospital, Madrid
²Allergy Research group, La Paz Hospital Institute for Health Research (IdiPAZ), Madrid
³Department of Immunology, Virgendel Rocio Hospital, Seville
⁴AngulasAguinaga Research Center, Laskibar 5, 20271 Irura
⁵Institute of Physical-Chemistry Rocasolano (IQFR), Spanish National Research Council (CSIC), Madrid

J Investig Allergol Clin Immunol 2021; Vol. 31(5)
doi: 10.18176/jiaci.0674

• Abstract
• Supplemental Materials

Key words: Food allergens, Egg allergy, Milk allergy, Fish allergy, Surimi

	Title	Type	Size
	10.18176_jiaci.0674_material-suppl.pdf	pdf	630.56 Kb