{"id":6676,"date":"2024-07-08T15:05:39","date_gmt":"2024-07-08T08:05:39","guid":{"rendered":"https:\/\/perkinelmervietnam.vn\/2024\/07\/method-validation-of-milk-and-egg-allergens-in-bakery-products-by-lc-ms-ms-using-qsight-technology\/"},"modified":"2024-07-30T13:55:30","modified_gmt":"2024-07-30T06:55:30","slug":"method-validation-of-milk-and-egg-allergens-in-bakery-products-by-lc-ms-ms-using-qsight-technology","status":"publish","type":"post","link":"https:\/\/perkinelmervietnam.vn\/en\/2024\/07\/method-validation-of-milk-and-egg-allergens-in-bakery-products-by-lc-ms-ms-using-qsight-technology\/","title":{"rendered":"Method Validation of Milk and Egg Allergens in Bakery Products by LC-MS\/MS Using QSight Technology"},"content":{"rendered":"<h3 class=\"pki-ebook__ItemTitle\">Introduction<\/h3>\n<div class=\"pki-ebook__ItemDesc\">\n<p>To protect the health of allergic consumers from the inadvertent or intentional contamination by allergens, different analytical methods for the sensitive detection of allergens in food were developed over the years. In this work we present the performance of a targeted method using the QSight 220 Liquid Chromatography Triple Quadrupole Mass Spectrometer (LC-MS\/MS) for the simultaneous quantification of milk and egg allergens in thermally processed bakery products.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Introduction To protect the health of allergic consumers from the inadvertent or intentional contamination by allergens, different analytical methods for the sensitive detection of allergens in food were developed over the years. In this work we present the performance of a targeted method using the QSight 220 Liquid Chromatography Triple Quadrupole Mass Spectrometer (LC-MS\/MS) for&#8230;<\/p>\n","protected":false},"author":2,"featured_media":6053,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[400,404],"tags":[],"class_list":["post-6676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-resources-more-agriculture-food-markets","category-resources-more-agriculture-food-markets-snack-food"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Method Validation of Milk and Egg Allergens in Bakery Products by LC-MS\/MS Using QSight Technology - HTI Scientific<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perkinelmervietnam.vn\/en\/2024\/07\/method-validation-of-milk-and-egg-allergens-in-bakery-products-by-lc-ms-ms-using-qsight-technology\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Method Validation of Milk and Egg Allergens in Bakery Products by LC-MS\/MS Using QSight Technology - HTI Scientific\" \/>\n<meta property=\"og:description\" content=\"Introduction To protect the health of allergic consumers from the inadvertent or intentional contamination by allergens, different analytical methods for the sensitive detection of allergens in food were developed over the years. 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