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News: Autoclaving May Reduce Peanut Allergic Reactions

Treating peanuts with heat and pressure might help reduce allergic reactions to proteins in this popular legume, recent research suggests. Autoclaving peanuts for 30 minutes resulted in a significant decrease in the capacity of peanut allergens to bind to immunoglobulin-E (IgE), an international team of researchers reported. 

Features: Food Allergies on the Rise

Allergens--the challenge for business and the opportunity to build trust

Features: The Future of Allergen Testing with Mass Spectrometry

Mass spectrometers offer accurate allergen identification while also enabling the detection of multiple allergens in a single analysis

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April/May 2014

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