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Introducing allergists to food chemistry
Author(s) -
Steinhart H.,
Wigotzki M.,
Zunker K.
Publication year - 2001
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1034/j.1398-9995.2001.00902.x
Subject(s) - food allergens , identification (biology) , characterization (materials science) , chemistry , food hypersensitivity , allergen , computational biology , chromatography , food allergy , allergy , medicine , immunology , nanotechnology , biology , materials science , botany
A report of common analytical methods for the identification and characterization of food allergens is presented. The different electrophoretic and immunologic methods describe the present analytical tools to characterize allergens. With respect to the lack of knowledge on the structure and the properties of food allergens, additional chemical techniques such as chromatography, NMR and MALDI‐TOF are of particular importance.