Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food

Food Research International

Volumn 52, Issue 2, 2013, Pages 483-489

  Gomaa, Ahmed ^a   Boye, Joyce I ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Allergen detection; ELISA; Flow cytometry; Matrix effect; Thermal effect

Indexed keywords

ALLERGEN DETECTION; ELISA; ENZYME LINKED IMMUNOSORBENT ASSAY; MATRIX EFFECTS; PROTEIN STRUCTURES; TEMPERATURE PROFILES;

ALLERGENS; BAKERIES; CASEIN; CHEMICAL MODIFICATION; FLOW CYTOMETRY; RAPID THERMAL ANNEALING; THERMAL EFFECTS;

RECOVERY;

TRITICUM AESTIVUM;

EID: 84877656302     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.019     Document Type: Article

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