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dc.contributor.authorMONACI Lindaen_GB
dc.contributor.authorBROHEE Marcelen_GB
dc.contributor.authorTREGOAT Virginieen_GB
dc.contributor.authorVAN HENGEL Adrianusen_GB
dc.identifier.citationFOOD CHEMISTRY vol. 127 no. 2 p. 669-675en_GB
dc.description.abstractMilk allergens are common allergens occurring in foods, therefore raising concern in allergic consumers. Enzyme-linked immunosorbent assay (ELISA) is, to date, the method of choice for the detection of food allergens by the food industry although, the performance of ELISA might be compromised when severe food processing techniques are applied to allergen-containing foods. In this paper we investigated the influence of baking time on the detection of milk allergens by using commercial ELISA kits. Baked cookies were chosen as a model food system and experiments were set up to study the impact of spiking a matrix food either before, or after the baking process. Results revealed clear analytical differences between both spiking methods, which stress the importance of choosing appropriate spiking methodologies for method validation purposes. Finally, since the narrow dynamic range of quantification of ELISA implies that dilution of samples is required, the impact of sample dilution on the quantitative results was investigated. All parameters investigated were shown to impact milk allergen detection by means of ELISA.en_GB
dc.description.sponsorshipJRC.DG.D.6-Food Safety and Qualityen_GB
dc.publisherELSEVIER SCI LTDen_GB
dc.titleInfluence of Baking Time and Matrix Effects on the Detection of Milk Allergens in Cookie Model Food System by ELISAen_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Health, Consumers and Reference Materials

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