Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)

Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. the application of such approaches requi...

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Veröffentlicht in:	Journal of AOAC International 2019-09, Vol.102 (5), p.1346-1353
Hauptverfasser:	Mills, E.N. Clare, Adel-Patient, Karine, Bernard, Hervé, De Loose, Marc, Gillard, Nathalie, Huet, Anne-Catherine, Larré, Collette, Nitride, Chiara, Pilolli, Rosa, Tranquet, Olivier, Pouke, Christof Van, Monaci, Linda
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens Allergy Chemical and Process Engineering Clinical trials Engineering Sciences Food engineering Food hypersensitivity Food industry Life Sciences Medical research Milk Soybeans
Online-Zugang:	Volltext
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