In the framework of this thesis, we have developed a single method based on ultra-highperformance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) for the detection and quantification of several allergenic proteins in processed food products. We have focused on the detection of ten allergenic foods: milk, egg, soy, peanut, and tree nuts (almond, hazelnut, walnut, pecan nut, cashew, and pistachio) in four processed or complex matrices (cookie (180°C – 18 min), sauce (95°C - 45 min), chocolate (tannins), and ice cream (fat)).
| la date de réponse | 8 juin 2018 |
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| langue originale | Anglais |
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| L'institution diplômante | |
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| Sponsors | Programme FIRST, Région Wallonne |
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| Superviseur | Thierry ARNOULD (Promoteur), Patricia Renard (Copromoteur), Martine Raes (Président), Georges Lognay (Jury), Nathalie Gillard (Jury), Philippe Delahaut (Jury), Fabrice BUREAU (Jury) & Gavin O'Connor (Jury) |
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Development of methods for multi-allergen detection and quantification in food by mass spectrometry
Planque, M. (Auteur). 8 juin 2018
Student thesis: Doc types › Docteur en Sciences