000112108 001__ 112108
000112108 005__ 20240322114950.0
000112108 0247_ $$2doi$$a10.1016/j.foodchem.2021.131338
000112108 0248_ $$2sideral$$a128078
000112108 037__ $$aART-2022-128078
000112108 041__ $$aeng
000112108 100__ $$0(orcid)0000-0001-7719-6388$$aCivera Casedas, A.$$uUniversidad de Zaragoza
000112108 245__ $$aDevelopment of sandwich ELISA and lateral flow immunoassay to detect almond in processed food
000112108 260__ $$c2022
000112108 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112108 5203_ $$aAlmond (Prunus dulcis) represents a potential allergenic hazard that should be included in Allergen Control Plans. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), using amandin (Pru du 6) as the target protein, were developed to detect almond in processed food and validated according to international guides. ELISA could detect 2 ng/mL and LFIA 30 ng/mL of pure amandin. No cross-reactivity was found on a panel of 50 food commodities with the exception of Pecan nut, Brazil nut and chestnut for which the cross-reactivity was lower than 0.02%. Furthermore, ELISA and LFIA were able to detect 0.12 and 0.70 ppm of almond protein in foods spiked with almond extract whereas 0.20 and 2.0 ppm could be detected in baked cookies incurred with almond, respectively. Both techniques could be applied for food manufacturers and control agencies for monitoring the presence of almond traces in food and working surfaces. © 2021 The Author(s)
000112108 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-17R
000112108 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112108 590__ $$a8.8$$b2022
000112108 592__ $$a1.624$$b2022
000112108 591__ $$aCHEMISTRY, APPLIED$$b5 / 72 = 0.069$$c2022$$dQ1$$eT1
000112108 593__ $$aAnalytical Chemistry$$c2022$$dQ1
000112108 591__ $$aNUTRITION & DIETETICS$$b5 / 87 = 0.057$$c2022$$dQ1$$eT1
000112108 593__ $$aMedicine (miscellaneous)$$c2022$$dQ1
000112108 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 142 = 0.063$$c2022$$dQ1$$eT1
000112108 593__ $$aFood Science$$c2022$$dQ1
000112108 594__ $$a14.9$$b2022
000112108 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112108 700__ $$aGalan-Malo, P.
000112108 700__ $$aSegura-Gil, I.
000112108 700__ $$aMata, L.
000112108 700__ $$0(orcid)0000-0002-2646-5733$$aTobajas de la Fuente, A. P.$$uUniversidad de Zaragoza
000112108 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez Paniagua, L.$$uUniversidad de Zaragoza
000112108 700__ $$0(orcid)0000-0003-2555-8425$$aPérez Cabrejas, M. D.$$uUniversidad de Zaragoza
000112108 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000112108 773__ $$g371 (2022), 131338 [9 pp]$$pFood chem.$$tFood Chemistry$$x0308-8146
000112108 8564_ $$s1899250$$uhttps://zaguan.unizar.es/record/112108/files/texto_completo.pdf$$yVersión publicada
000112108 8564_ $$s2518618$$uhttps://zaguan.unizar.es/record/112108/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112108 909CO $$ooai:zaguan.unizar.es:112108$$particulos$$pdriver
000112108 951__ $$a2024-03-22-11:47:11
000112108 980__ $$aARTICLE