Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of JapanAllergensFood IngredientsFood AnalysisFood HypersensitivityFood Contamination
[Performance Evaluation of Protein Wiping Method to Prevent Cross-contact with Eight Specified Allergenic Food Ingredients].
Susumu Kawasaki, Mika Kanazaki, Fia Noviyanti
Published: 202510.3358/shokueishi.66.95
Abstract
The detection sensitivity of the protein wiping method based on BCA assay was evaluated for specified allergenic food ingredients. The detection sensitivity was measured when BSA samples and eight specified allergenic food ingredients (shrimp powder,…
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