Surface plasmon resonance (SPR) sensors for detecting allergens in food

A.E.M. Wammes, F.L. van Delft, J.C.M. van Hest, D.W.P.M. Löwik

Onderzoeksoutput: Hoofdstuk in Boek/Rapport/CongresprocedureHoofdstukAcademicpeer review

2 Citaten (Scopus)

Samenvatting

Food allergy is a growing public health concern. Patients suffering from food allergies need to avoid the offending food in order to avoid getting an allergic response. There is a need for a quick, cheap and reliable point-of-care (POC) sensor for household use and for industry use. Surface plasmon resonance (SPR) is an upcoming technique in the food allergen field. It has shown great potential for studying biomolecular interactions without extensive sample preparations such as the removal of excess reactants in sample solutions. Food sample preparation will be reduced to a minimum. Furthermore, this method is very sensitive and able to detect also trace amounts of food allergens.

Originele taal-2Engels
TitelHandbook of Food Allergen Detection and Control
UitgeverijElsevier
Hoofdstuk12
Pagina's229-244
Aantal pagina's16
ISBN van elektronische versie9781782420217
ISBN van geprinte versie9781782420125
DOI's
StatusGepubliceerd - 8 sep 2014
Extern gepubliceerdJa

Publicatie series

NaamWoodhead Publishing Series in Food Science, Technology and Nutrition

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  • Citeer dit

    Wammes, A. E. M., van Delft, F. L., van Hest, J. C. M., & Löwik, D. W. P. M. (2014). Surface plasmon resonance (SPR) sensors for detecting allergens in food. In Handbook of Food Allergen Detection and Control (blz. 229-244). (Woodhead Publishing Series in Food Science, Technology and Nutrition). Elsevier. https://doi.org/10.1533/9781782420217.2.229