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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

ELISA

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Development Of An Enzyme-Linked Immunosorbent Assay (Elisa) For The Detection Of Pecan Residues In Processed Foods, Denise Tran Aug 2013

Development Of An Enzyme-Linked Immunosorbent Assay (Elisa) For The Detection Of Pecan Residues In Processed Foods, Denise Tran

Dissertations, Theses, & Student Research in Food Science and Technology

Pecan nuts are becoming increasingly popular due to their link to health benefits. However, the presence of undeclared pecan residues in food products can pose serious health risks for pecan-allergic consumers. Currently, analytical methods for the detection of pecan allergens are limited and have not been validated for use by the food industry to assess the effectiveness of allergen control programs. Therefore, the aim of this study was to develop a sandwich-type ELISA to detect and quantify allergenic pecan residues in processed foods. Several varieties of pecan were mixed, roasted, and ground to immunize a goat, sheep, and rabbits. The ...


Development Of An Enzyme-Linked Immunosorbent Assay (Elisa) For The Detection Of Pistachio Residues In Processed Foods, Pei Wen Lim Nov 2010

Development Of An Enzyme-Linked Immunosorbent Assay (Elisa) For The Detection Of Pistachio Residues In Processed Foods, Pei Wen Lim

Dissertations, Theses, & Student Research in Food Science and Technology

Pistachios (Pistacia vera) are popular snacks and consumption of pistachios is notably increasing due to their usage as ingredients for confections, ice cream, and baked goods. The increased consumption of pistachios may lead to a higher frequency of allergic sensitization and an increased prevalence of allergic reactions to pistachios. Trace amounts of undeclared pistachio allergens can pose serious health risks for food-allergic consumers, including severe anaphylactic reactions. A highly sensitive analytical method, sandwich-type enzyme-linked immunosorbent assay (ELISA) is applied as a critical tool for food manufacturers and food scientists to detect minute amounts of allergenic food residues in processed foods ...