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Food allergy allergens sources

Validated methods are just as important as the availability of reference materials for allergens [21], As peanut allergy is highly prevalent and peanut products may enter into the production of various food matrices, e.g. chocolate, ice cream, biscuits and breakfast cereals, it is essential to have a peanut reference material both for research and routine analysis. Peanuts available in the food sector are derived from various sources, such as peanut vari-eties/types from different geographical origins, and are treated by various technological processes, such as dry and oil roasting at various temperatures for various times. [Pg.132]

See other pages where Food allergy allergens sources is mentioned: [Pg.135]    [Pg.136]    [Pg.612]    [Pg.147]    [Pg.107]    [Pg.1863]    [Pg.709]    [Pg.149]    [Pg.122]    [Pg.176]    [Pg.190]    [Pg.342]    [Pg.344]    [Pg.388]    [Pg.797]    [Pg.221]    [Pg.1786]    [Pg.950]    [Pg.929]    [Pg.275]    [Pg.277]    [Pg.290]    [Pg.75]    [Pg.353]    [Pg.354]    [Pg.371]    [Pg.77]    [Pg.214]    [Pg.156]    [Pg.213]    [Pg.251]    [Pg.281]    [Pg.288]    [Pg.326]    [Pg.318]    [Pg.150]    [Pg.74]    [Pg.277]    [Pg.268]    [Pg.287]    [Pg.416]    [Pg.69]    [Pg.236]    [Pg.374]    [Pg.375]    [Pg.123]   
See also in sourсe #XX -- [ Pg.327 ]



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