Stef J. Koppelman, Sue L. Hefle's Detecting allergens in food (2006) PDF
By Stef J. Koppelman, Sue L. Hefle
Allergens pose a major chance to shoppers, making powerful detection tools a concern for the meals undefined. Bringing jointly key specialists within the box, this significant assortment reports the diversity of analytical strategies on hand and their use in detecting particular allergens reminiscent of nuts, dairy and wheat items. the 1st a part of the booklet discusses proven tools of detection comparable to using antibodies and ELISA recommendations. half 2 stories innovations for specific allergens. the ultimate a part of the ebook explores how detection equipment may be so much successfully utilized and comprises discussions on elements that have an effect on try functionality and allergen research from a felony viewpoint.
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Additional info for Detecting allergens in food (2006)
1). 3 In animal-derived food products one finds a much smaller variety of allergens. 4). 6 These proteins have been divided into two categories, one being the single-domain cupins that contain only one conserved cupin domain. 7 Seed storage globulins from various legumes and tree nuts are highly abundant proteins comprising up to 50% of the total seed protein. They provide resources for the growth of the seedling. The globulins can be divided into two groups based on their sedimentation coefficient, the 7S vicilin-type globulins and the 11S legumintype globulins.
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Detecting allergens in food (2006) by Stef J. Koppelman, Sue L. Hefle