Detecting Allergens in Food.DETECTING ALLERGENS IN FOOD Published 2006 422 Pages Hardback Price 139.00 [pounds sterling] Food allergies are an increasing health issue in Western societies, presenting a major challenge for the food industry. This book looks at the range of detection methods from the use of antibodies in immuno-blotting and enzyme linked immuno-sorbent assays to polymerase chain reaction polymerase chain reaction (pŏl`ĭmərās') (PCR), laboratory process in which a particular DNA segment from a mixture of DNA chains is rapidly replicated, producing a large, readily analyzed sample of a piece of DNA; the process is methods and the use of lateral flow devices, it also covers detection methods for particular allergenic Allergenic A substance capable of causing an allergic reaction. Mentioned in: Echinococcosis foods from peanuts to dairy and egg residues. Chapter Titles: 1 The Nature of Food Allergy. 2 Classifying Food Allergens. 3 Antibodies. 4 Allergen allergen /al·ler·gen/ (al´er-jen) an antigenic substance capable of producing immediate hypersensitivity (allergy).allergen´ic pollen allergen specific human IgE Antibody-based Analysis of Food. 5 Immuno-blotting in Allergen Detection. 6 Enzyme-linked Immuno-sorbent Assays (ELISAs) for Detecting Allergens in Foods. 7 Polymerase Chain Reaction (PCR PCR polymerase chain reaction. PCR abbr. polymerase chain reaction Polymerase chain reaction (PCR) ) Methods for the Detection of Allergenic Foods. 8 Proteomic Assessment of Allergens in Food. 9 Detecting Food Allergens with a Surface Plasmon Resonance The excitation of surface plasmons by light is denoted as a surface plasmon resonance (SPR) for planar surfaces or localized surface plasmon resonance (LSPR) for nanometer-sized metallic structures. Immunoassay Immunoassay An assay that quantifies antigen or antibody by immunochemical means. The antigen can be a relatively simple substance such as a drug, or a complex one such as a protein or a virus. . 10 The Use of Lateral Flow Devices to Detect Food Allergens. 11 Methods for Detecting Peanuts in Food. 12 Detecting Tree Nuts and Seeds in Food. 13 Detecting Dairy and Egg Residues in Food. 14 Detecting Wheat Gluten in Food. 15 Detecting Soy, Fish and Crustaceans in Food. 16 Allergen Quality Assurance for Bypoallergenic Formula. 17 Common Issues in Detecting Allergenic Residues on Equipment and in Processed Foods. 18 Factors Affecting the Effectiveness of Allergen Detection. 19 Reference Materials and Method validation in Allergen Detection. 20 US Regulation of Undeclared Allergens in Food Products. 21 EU Regulation of Undeclared Allergens in Food Products. 22 Conclusions. Stef J. Koppelman & Sue L. Hefle |
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