Detecting Allergens in Thermally Processed Food Using LC-MS/MS Technology
Accurately detecting food allergens in raw and processed food is critical to quality control measures for food manufacturing. More importantly, it ensures the safety of consumers. Shimadzu’s advanced LC-MS/MS instruments provide the high sensitivity and specificity food analysts need to generate high-quality data for complex food samples such as bread, cookies, fried fish, and frozen pasta. Download the eBook to learn about a proven method for detecting multiple allergens in thermally processed food using LC-MS/MS.