Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Lynn Niemann"'
Publikováno v:
Foods, Vol 11, Iss 5, p 706 (2022)
Gluten is composed of prolamin and glutelin proteins from several related grains. Because these proteins are not present in identical ratios in the various grains and because they have some differences in sequence, the ability to accurately quantify
Externí odkaz:
https://doaj.org/article/c1c0c01c500444af8773b96818bd38c5
Autor:
Stef J. Koppelman, Ferdelie E. Gaskin, Lynn Niemann, Steve L. Taylor, Joseph L. Baumert, Gülsen Söylemez
Publikováno v:
BioMed Research International, Vol 2015 (2015)
BioMed Research International
BioMed Research International
Small amounts of sesame can trigger allergic reactions in sesame-allergic patients. Because sesame is a widely used food ingredient, analytical methods are needed to support quality control and food safety programs in the food industry. In this study
Publikováno v:
Journal of Food Science. 74:T46-T50
Enzyme-linked immunosorbent assay (ELISA) is a commonly used method for the detection of trace amounts of potentially allergenic protein residues in foods. However, food matrices and processing conditions can affect the detection of protein residues.
Publikováno v:
Journal of Food Science. 78:T1091-T1093
Initial food industry testing in our laboratory using enzyme-linked immunosorbent assay (ELISA) methods indicated that the darkest caramel color (class IV) unexpectedly contained traces of peanut protein, a potential undeclared allergen issue. Carame
Publikováno v:
Poultry Science. 73:571-575
Supercritical carbon dioxide (SC-CO2) extraction was studied for removal of lipids and cholesterol from dried chicken meat powder and chunks. Two combinations of pressure and temperature were used: 299 atm and 45 C, and 381 atm and 55 C, both providi
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:1204-1207
Supercritical carbon dioride (SC-CO 2 ) was used to extract cholesterol and other lipids from dehydrated beef powders and chunks. When powders were extracted at 55 o C and a fluid density of 0.90 g/cm 3 , the cholesterol and total fat contents of the
Publikováno v:
Journal of food science. 74(6)
Tree nuts, including walnuts, can be responsible for allergic reactions. Food manufacturers have the responsibility to declare the presence of walnuts on packaged foods even when trace residues may be present from the use of shared equipment or the a
Publikováno v:
Analytical and bioanalytical chemistry. 395(1)
The enzyme-linked immunosorbent assay (ELISA) offers many advantages for the detection of potentially hazardous allergenic food residues that might become adventitious components of other foods during the course of food production and processing. ELI
Autor:
Susan L. Cuppett, M.M. Pierce, D.K. Siekman, Lynn Niemann, Randy L. Wehling, Glenn W. Froning
Publikováno v:
Journal of Food Science. 55:95-98
Supercritical carbon dioxide extraction was investigated for removal of cholesterol and lipid components from dried egg yolk. Four different combinations of pressure and temperature were used including 163 atm/40°C, 238 atm/45°C, 306 atm/45°C and
Publikováno v:
Journal of Allergy and Clinical Immunology. 126:384-385