Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods

Food Research International

Volumn 74, Issue , 2015, Pages 275-283

  Gomaa, Ahmed ^a   Boye, Joyce ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Allergen detection; ELISA; Extrusion; Irradiation; Processing; Surface plasmon resonance

Indexed keywords

ALLERGENS; ANTIGENS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; EXTRUSION; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAMMA RAYS; IRRADIATION; PLASMONS; PROCESSING; RADIATION; RAPID THERMAL ANNEALING; RECOVERY; SURFACE PLASMON RESONANCE;

ALLERGEN DETECTION; ELISA; ENZYME LINKED IMMUNOSORBENT ASSAY; GAMMA IRRADIATION; IRRADIATED SAMPLES; PROCESSING METHOD; PROTEIN STRUCTURES; THERMAL SENSITIVITY;

THERMAL PROCESSING (FOODS);

TRITICUM AESTIVUM;

EID: 84929334481     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.023     Document Type: Article

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