The effect of heat treatment on the detection of peanut allergens as determined by ELISA and real-time PCR

Analytical and Bioanalytical Chemistry

Volumn 395, Issue 1, 2009, Pages 127-137

  Scaravelli, Elena ^a,b,c   Brohée, Marcel ^a   Marchelli, Rosangela ^b   Van Hengel, Arjon J ^a  

^a JOINT RESEARCH CENTRE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c EUROPEAN FOOD SAFETY AUTHORITY   (Italy)

Author keywords

ELISA; Food allergy; Heat treatment; Peanut; Real time PCR

Indexed keywords

ALLERGIC REACTIONS; COMPARATIVE ANALYSIS; DETRIMENTAL EFFECTS; ELISA; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; FOOD MATRIXES; PEANUT; PROCESSING STEPS; REAL-TIME PCR;

ALLERGIES; CALCINATION; FOOD PRODUCTS; HEALTH RISKS; NUCLEIC ACIDS; THERMAL EFFECTS;

HEAT TREATMENT;

ALLERGEN; PLANT ANTIGEN;

ARTICLE; COMPARATIVE STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION; FOOD CONTAMINATION; HEAT; IMMUNOLOGY; METHODOLOGY; PEANUT; POLYMERASE CHAIN REACTION; TECHNIQUE;

ALLERGENS; ANTIGENS, PLANT; ARACHIS HYPOGAEA; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD CONTAMINATION; HOT TEMPERATURE; METHODS; POLYMERASE CHAIN REACTION;

ARACHIS HYPOGAEA;

EID: 68949150966     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-009-2849-y     Document Type: Article

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