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Full-Text Articles in Food Chemistry
Novel Sources Of Food Allergens, Lee Palmer
Novel Sources Of Food Allergens, Lee Palmer
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Technological advancement and globalization have led to the spread of foods to countries where the food does not yet have a documented history of consumption, in other words, novel foods. Novel foods also encompass truly novel foods, foods that have been processed in a novel manner, and novel means of exposure. With novel foods comes the potential of food allergens that pose an uncharacterized risk to those with food allergies. Food allergies are an increasingly important facet of public health. Therefore, a deeper understanding of novel foods as well as methods to evaluate consumers’ potential risk is necessary. Literature reviews …
Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave
Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave
Research outputs 2014 to 2021
© 2021 Elsevier Ltd Insects have been consumed by people for millennia and have recently been proposed as a complementary, sustainable source of protein to feed the world's growing population. Insects and crustaceans both belong to the arthropod family. Crustacean (shellfish) allergies are common and potentially severe; hence, the cross-reactivity of the immune system with insect proteins is a potential health concern. Herein, LC-MS/MS was used to explore the proteome of whole, roasted whole and roasted powdered cricket products. Eight protein extraction protocols were compared using the total number of protein and distinct peptide identifications. Within these data, 20 putative …