Webinar

The Impact of Processing on Allergen Solubility in Complex Food Matrices

Published

Format: External webinar | Document type: Webinar

The Impact of Processing on Allergen Solubility in Complex Food Matrices
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

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