Development of a sandwich enzyme-linked immunosorbent assay for the detection of egg residues in processed foodst.

@article{Hefle2001DevelopmentOA,
  title={Development of a sandwich enzyme-linked immunosorbent assay for the detection of egg residues in processed foodst.},
  author={Susan L. Hefle and E Jeanniton and Steve L Taylor},
  journal={Journal of food protection},
  year={2001},
  volume={64 11},
  pages={1812-6}
}
Chicken eggs are used extensively as an excellent source of dietary proteins. These proteins have many functional properties, making them valuable food ingredients. However, eggs are a frequent cause of food hypersensitivity, especially in children. Of major concern to food processors is the inadvertent cross-contact of food products with allergenic residues, which could result in potentially life-threatening reactions in those with a food allergy. The aim of the present study was to develop an… CONTINUE READING
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