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Food allergens – a challenge for the food industry

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dc.contributor.author CUCU, Tatiana
dc.date.accessioned 2019-10-24T09:59:01Z
dc.date.available 2019-10-24T09:59:01Z
dc.date.issued 2018
dc.identifier.citation CUCU, Tatiana. Food allergens – a challenge for the food industry. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 238-242. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/5183
dc.description.abstract Food allergy represents an important food safety issue and the only effective treatment is the complete removal of the allergen from diet. However, food formulation are becoming more complex which means that foods may be unintentionally contaminated via allergen-containing ingredients or cross contamination affecting consumers, food companies and competent authorities. To tackle food allergen issue, food industry and control agencies rely on analytical methods to quantify the amount of a particular allergic commodity in a food. Nowadays mostly receptor based methods and in particular commercial kits are used in routine analysis. However, during processing chemical changes in allergens/proteins occur which affect the analytical outcome with issues related to extractability and matrix effects being the biggest challenge. Therefore, food industry needs to make extra efforts to provide accurate labeling and to reduce the contamination with allergens. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject food allergens en_US
dc.subject detection en_US
dc.subject challenges en_US
dc.title Food allergens – a challenge for the food industry en_US
dc.type Article en_US


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