title: Introducing allergists to food chemistry.
abstract: 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.
authors: University of Hamburg, Institute of Biochemistry and Food Chemistry, Hamburg, Germany.
authors: H
authors: H
authors: Steinhart
authors: M
authors: M
authors: Wigotzki
authors: K
authors: K
authors: Zunker
mesh_terms: D000485:Allergens / Q000737:chemistry / Q000302:isolation & purification; D000486:Allergy and Immunology / Q000193:education*; D005504:Food Analysis / Q000379:methods*; D006801:Humans
chemical_list: D000485:Allergens