000064405 001__ 64405
000064405 005__ 20180117124052.0
000064405 0247_ $$2doi$$a10.1016/j.foodcont.2015.01.049
000064405 0248_ $$2sideral$$a89748
000064405 037__ $$aART-2015-89748
000064405 041__ $$aeng
000064405 100__ $$0(orcid)0000-0003-2183-6950$$aMontserrat, M.
000064405 245__ $$aDetection of peanut (Arachis hypogaea) allergens in processed foods by immunoassay: Influence of selected target protein and ELISA format applied
000064405 260__ $$c2015
000064405 5060_ $$aAccess copy available to the general public$$fUnrestricted
000064405 5203_ $$aDirect competitive and sandwich ELISA formats developed to determine Ara h1 and Ara h2 proteins were applied in the detection of peanut in model biscuits prepared with a commercial peanut butter as ingredient. The sandwich format for Ara h2 protein could detect the addition of 2.5% peanut butter, whereas the same format for Ara h1 could not detect 5% added peanut. Direct competitive formats for Ara h1 and Ara h2 proteins could detect the addition of 1% and 0.05% peanut butter, respectively. Therefore, competitive format for Ara h2 was selected to be evaluated by four laboratories, obtaining adequate results in term of repeatability and reproducibility. Results obtained indicate that processing decreased the level of extracted proteins and underestimated the amount of Ara h1 and Ara h2 proteins, the effect being more severe for Ara h1. The selection of the target protein and the ELISA format applied greatly influence the detection of peanut in processed foods.
000064405 536__ $$9info:eu-repo/grantAgreement/ES/DGA/PI078-09
000064405 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000064405 590__ $$a3.388$$b2015
000064405 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 125 = 0.112$$c2015$$dQ1$$eT1
000064405 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000064405 700__ $$aSanz, D.
000064405 700__ $$aJuan, T.
000064405 700__ $$aHerrero, A.
000064405 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000064405 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, M.$$uUniversidad de Zaragoza
000064405 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M.D.$$uUniversidad de Zaragoza
000064405 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000064405 773__ $$g54 (2015), 300-307$$pFood control$$tFOOD CONTROL$$x0956-7135
000064405 8564_ $$s218680$$uhttp://zaguan.unizar.es/record/64405/files/texto_completo.pdf$$yPostprint
000064405 8564_ $$s39627$$uhttp://zaguan.unizar.es/record/64405/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000064405 909CO $$ooai:zaguan.unizar.es:64405$$particulos$$pdriver
000064405 951__ $$a2018-01-17-08:53:50
000064405 980__ $$aARTICLE