Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods.

Abstract

Hen's egg white protein is a major cause of food allergy, and a considerable number of countries have introduced labeling directions for processed food products. To control compliance with these regulations, analytical assays for the detection of egg in manufactured foods have been developed. In this study, we have tested the performance of 3 commercially… (More)

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Cite this paper

@article{Faeste2007ExtractabilitySA, title={Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods.}, author={Christiane Kruse Faeste and Kjersti E L\ovberg and H Lindvik and Eliann Egaas}, journal={Journal of AOAC International}, year={2007}, volume={90 2}, pages={427-36} }