Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
The design and production of incurred test materials are critical for the development and validation of methods for food allergen analysis. This is because production and processing conditions, together with the food matrix, can modify allergens affecting their structure, extractability and detectability. For the ThRAll project, which aims to develop a mass spectrometry-based reference method for the simultaneous accurate quantification of ...