SUBSCRIBE

Breaking News on Food Safety & Quality Control

Products > On-Demand Supplier Webinar

The Impact of Processing on Allergen Solubility in Complex Food Matrices

Published: 10-Jul-2013 | Format: Webinar | Document type: Supplier Webinar

Food allergen management systems require analytical tools which are able to effectively determine the levels of allergenic food protein(s) in order to monitor either factory cleaning, or ingredients and finished products. However, currently available tests for allergens in foods can be highly variable and performance is often matrix dependent. Using peanut as a model system, we have been assessing how the use of detergents, including acid-labile detergents, can optimise extraction of incurred peanut in different matrices (chocolate dessert, cookie, or chocolate bar) matrices.

Speakers:

  • Professor Clare Mills

    Clare Mills

    Professor of Allergy, Institute of Inflammation and Repair

    University of Manchester Health Science Centre

  • Jenni Spinner

    Jenni Spinner

    US Editor

    FOOD PRODUCTION DAILY

Fill Form to Watch Now!

*
*
*
*
*
*
*
*

Please note that any information that you supply is protected by our Privacy and Cookie Policy.
Access to all documents and request for further information are available to all users at no cost. In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information may be shared with the owners of that document or information.