Increasing extractability of protein for allergen detection after food processing

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1831-1834

  Albillos, Silvia M ^a,b   Al Taher, Fadwa ^a   Maks, Nicole ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b Institute of Biotechnology INBIOTEC Parque Científico de León   (Spain)

Author keywords

Allergen; Almond; Processed allergen; Protein extraction; Soluble protein; Ultrasound

Indexed keywords

ALLERGEN; ALMOND; PROCESSED ALLERGEN; PROTEIN EXTRACTION; SOLUBLE PROTEINS; ULTRASOUND;

ALLERGIES; CALCINATION; CONTAMINATION; FOOD PROCESSING; PROTEINS; ULTRASONIC APPLICATIONS; ULTRASONICS;

SOLVENT EXTRACTION;

FOOD ALLERGEN; PHOSPHATE BUFFERED SALINE; POLYSORBATE 20; WATER;

ALLERGY TEST; ALMOND; ARTICLE; CONTROLLED STUDY; EXTRACTION; FOOD PROCESSING; GRINDING; HIGH TEMPERATURE; PROTEIN ISOLATION; QUANTITATIVE ANALYSIS; SOLUBILITY; TEMPERATURE DEPENDENCE; ULTRASOUND;

PRUNUS DULCIS;

EID: 79953209639     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.019     Document Type: Article

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