Characterization, antigenicity and detection of fish gelatine and isinglass used as processing aids in wines

Food Additives and Contaminants - Part A

Volumn 27, Issue 3, 2010, Pages 273-282

  Weber, Patrick ^a   Steinhart, Hans ^a   Paschke, Angelika ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Allergens; Animal; Chromatography; Electrophoresis; Fish and fish products; Immunoassays; Residues; Wine

Indexed keywords

AGAR; ANAZOLENE SODIUM; BENTONITE; COLLAGEN; GELATIN; POLYCLONAL ANTIBODY; POLYPHENOL;

ANIMAL TISSUE; ANTIBODY SPECIFICITY; ANTIGENICITY; ARTICLE; CHEMICAL ANALYSIS; COLLOID; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; EXPERIMENTAL TEST; FILTRATION; FISH; FOOD ANALYSIS; FOOD PROCESSING; MAMMAL; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROCESS DEVELOPMENT; PROTEIN CONTENT; SENSITIVITY AND SPECIFICITY; STAINING; WESTERN BLOTTING; WINE;

ANIMALIA;

EID: 76649115024     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030903030397     Document Type: Article

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