Assessment of the potential allergenicity of ice structuring protein type III HPLC 12 using the FAO/WHO 2001 decision tree for novel foods

Medicin og biovidenskab

• Decision Trees 94%
• Ice 91%
• High Pressure Liquid Chromatography 62%
• Food 53%
• Fishes 35%
• Proteins 28%
• Eels 18%
• Immunoglobulin E 17%
• Hypersensitivity 15%
• Histamine Release 15%
• Oceans and Seas 14%
• Allergens 11%
• Serum 8%
• Pepsin A 7%
• Protein Sequence Analysis 7%
• Basophils 7%
• Biotechnology 7%
• Skin Tests 6%
• Proteolysis 5%
• Sequence Analysis 5%
• In Vitro Techniques 5%
• Safety 3%

Landbrug og biologi

• novel foods 100%
• allergenicity 97%
• ice 76%
• proteins 25%
• fish 19%
• eel 15%
• oceans 14%
• allergens 14%
• histamine 13%
• hypersensitivity 13%
• fish allergies 13%
• sequence analysis 10%
• skin prick tests 10%
• basophils 8%
• methodology 7%
• pepsin 7%
• extracts 7%
• Arctic region 7%
• risk assessment 7%
• protein sources 6%
• proteolysis 6%
• biotechnology 6%
• amino acid sequences 4%
• screening 4%
• degradation 4%
• assays 3%

Kemiske forbindelser

• Food 54%
• Protein 31%
• Allergen 15%
• Histamine 14%
• Protein Hydrolysis 6%
• Biotechnology 6%
• Amino Acid Sequence 5%
• Safety 5%
• Resistance 3%
• Application 3%