Detecting allergens in foodAuthor:
Publisher: CRC Press
Publish date: marzo 2006
Reviews the range of detection techniques and their application to the main allergens in food Looks at specific allergens such as nuts, dairy, and wheat products Explores the regulatory framework of the USA and the EU Allergens pose a serious risk to consumers, making effective detection methods a priority for the food industry. Bringing together key experts in the field, this important collection reviews the range of analytical techniques available and their use in detecting specific allergens such as nuts, dairy and wheat products. The first part of the book discusses established methods of detection such as the use of antibodies and ELISA techniques. Part 2 reviews techniques for particular allergens. The final part of the book explores how detection methods can be most effectively applied and includes discussions on factors that affect test performance and allergen analysis from a legal perspective.
página de índice