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Technique could improve allergen detection
Adding a clean-up step to dark chocolate and biscuit production could improve detection of nut traces that can be harmful to consumers with allergies, researchers say. "Dark chocolate contains a large amount of polyphenolic compounds which can react with food proteins, thus masking the target proteins under investigation," the researchers wrote in a study, published in Food Analytical Methods.
ConfectioneryNews (France) (11/22)
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