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The Burden of Allergens in Surimi-Based Products Diminishes 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, Spain
²Allergy Research Group, La Paz Hospital Institute for Health Research (IdiPAZ), Madrid, Spain
³Department of Immunology, Virgen del Rocio Hospital, Seville, Spain
⁴Angulas Aguinaga Research Center, Irura, Spain
⁵Institute of Physical-Chemistry Rocasolano (IQFR), Spanish National Research Council (CSIC), Madrid, Spain

J Investig Allergol Clin Immunol 2021; Vol 31(5) : 443-445
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_1.pdf	pdf	595.01 Kb