Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food-Reference-Cited by-同舟云学术

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

Published:2013-07 Issue:2 Volume:52 Page:483-489
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gomaa Ahmed,Boye Joyce I.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Increasing extractability of protein for allergen detection after food processing;Albillos;Food Chemistry,2011

2. ELISA-based detection of soybean proteins: A comparative study using antibodies against modified and native proteins;Cucu;Food Analytical Methods,2011

3. Detection of hazelnut in foods using ELISA: Challenges related to the detectability in processed foodstuffs;Cucu;Journal of AOAC International,2012

4. Towards a comprehensive validation of elisa kits for food allergens. Case 2 milk;Diaz-Amigo;Food Analytical Methods,2010

5. Towards a comprehensive validation of ELISA kits for food allergens: Case 1—Egg;Diaz-Amigo;Food Analytical Methods,2010

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