Creating less-allergenic shrimp using pressur
With the start of summer, many people will be firing up their grills and roasting everything from hot dogs to steaks. Shrimp won’t be on the menu for millions of Americans with seafood allergies, though a method reported in ACS’ Journal of Agricultural and Food Chemistry could change that. The researchers say that reverse-pressure sterilization can produce a less-allergenic shrimp product that, when tested in mice sensitive to the crustaceans, did not cause severe reactions.
United States American Chemical Society Us Congress Tech Talent Innovation Support Program National Natural Science Foundation Of China Food Chemistry
Source: eurekalert.org