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

Thermal processing can affect allergen detection by inducing chemical modifications as well as changes to protein structure and solubility. The objectives of this research were to investigate the effects of baking time, temperature profile and cookie dimensions and weight on the detection of four al...

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Veröffentlicht in:	Food research international 2013-07, Vol.52 (2), p.483-489
Hauptverfasser:	Gomaa, Ahmed, Boye, Joyce I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergen detection allergens Baking Biological and medical sciences Casein Cereal and baking product industries cookies eggs ELISA enzyme-linked immunosorbent assay flour Flow cytometry Food industries Foods Fundamental and applied biological sciences. Psychology General aspects Gluten heat treatment Heating Matrix effect Methods of analysis, processing and quality control, regulation, standards protein structure Recovery solubility temperature Thermal effect
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