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dc.contributor.authorPEDRESCHI ROMINAen_GB
dc.contributor.authorNORGAARD Jorgenen_GB
dc.contributor.authorMAQUET Alainen_GB
dc.date.accessioned2012-10-24T00:03:57Z-
dc.date.available2012-10-09en_GB
dc.date.available2012-10-24T00:03:57Z-
dc.date.created2012-09-12en_GB
dc.date.issued2012en_GB
dc.date.submitted2011-10-28en_GB
dc.identifier.citationNUTRIENTS vol. 4 no. 2 p. 132-150en_GB
dc.identifier.issn2072-6643en_GB
dc.identifier.urihttp://www.mdpi.com/2072-6643/4/2/132en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC67360-
dc.description.abstractThere is a need for selective and sensitive methods to detect the presence of food allergens at trace levels in highly processed food products. In this work, a combination of non-targeted and targeted proteomics approaches are used to illustrate the difficulties encountered in the detection of the major peanut allergens Ara h 1, Ara h 2 and Ara h 3 from a representative processed food matrix. Shotgun proteomics was employed for selection of the proteotypic peptides for targeted approaches via selective reaction monitoring. Peanut presence through detection of the proteotypic Ara h 3/4 peptides AHVQVVDSNGNR (m/z 432.5, 3+) and SPDIYNPQAGSLK (m/z 695.4, 2+) was confirmed and the developed method was able to detect peanut presence at trace levels (≥10 μg peanut g−1 matrix) in baked cookies.en_GB
dc.description.sponsorshipJRC.D.5-Food Safety and Qualityen_GB
dc.format.mediumOnlineen_GB
dc.languageENGen_GB
dc.publisherMDPI AGen_GB
dc.relation.ispartofseriesJRC67360en_GB
dc.titleCurrent challenges in detecting food allergens by shotgun and targeted proteomic approaches: A case study on traces of peanut allergens in baked cookiesen_GB
dc.typeArticles in periodicals and booksen_GB
dc.identifier.doi10.3390/nu4020132en_GB
JRC Directorate:Health, Consumers and Reference Materials

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