Detection of ovalbumin in egg white, whole egg and incurred pasta using LC-ESI-MS/MS and ELISA

Food Research International

Volumn 52, Issue 2, 2013, Pages 526-534

  Azarnia, Sorayya ^a   Boye, Joyce I ^a   Mongeon, Vanessa ^a   Sabik, Hassan ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Egg allergens; ELISA; Heat processing; Mass spectrometry; Ovalbumin

Indexed keywords

ALLERGEN DETECTION; ELISA; ENZYME LINKED IMMUNOSORBENT ASSAY; HEAT PROCESSING; LIQUID CHROMATOGRAPHY-ELECTROSPRAY IONIZATION-MASS SPECTROMETRIES; OVALBUMINS; PEPTIDE FRAGMENTS; WHOLE-EGG POWDERS;

ELECTROSPRAY IONIZATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPTIDES; POWDERS;

EPITOPES;

SEMOLINA;

EID: 84877693525     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.039     Document Type: Article

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