The impact of processing on allergen solubility in complex food matrices
About this webinar
Food allergen monitoring systems require analytical tools that effectively determine the levels of allergenic food protein(s). Food processing changes may impact food proteins, either by altering their intrinsic allergenicity or the effectiveness of extraction methods for determination of allergens in foods. Thus matrix can impact detection by the analyst or the biological responsiveness by an allergic individual.
In this webinar, using peanut as a model, attendees will learn how the use of detergents, including acid-labile detergents, can optimise extraction of incurred peanut in different matrices.
E.N C. Clare Mills Ph.D.
Chair, Molecular Allergology, Institute of Inflammation and Repair
Manchester Institute of Biotechnology, University of Manchester
Clare currently has a chair in Molecular Allergology at the University of Manchester and leads the EU integrated projects iFAAM and EuroPrevall. Clare’s research applies molecular science to understand, better diagnose and treat food allergies.
The rest of this content is restricted - login or subscribe free to access
Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.
Why subscribe? Join our growing community of thousands of industry professionals and gain access to:
- bi-monthly issues in print and/or digital format
- case studies, whitepapers, webinars and industry-leading content
- breaking news and features
- our extensive online archive of thousands of articles and years of past issues
- ...And it's all free!