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Supplier : Arigo Biolaboratories
|Production type||ELISA Kits|
|Conjugation Note||Substrate: TMB and read at 450 nm|
|Sample Type||food (extraction)|
|Sample Volume||5 g|
|Alternate Names||Check alternative names for the Hazelnut ELISA Kit Expand|
|Assay Time||20, 20 min (RT), 20 min (RT/dark)|
|Storage instruction||Store the kit at 2-8°C. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components or simply ask Antibodyplus for ELISA troublesooting.|
|Note||Antibodyplus and Arigo provide the most validated ELISA kits for researchers. For laboratory research only, not for drug, diagnostic or other use.|
|User’s manual of Hazelnut ELISA Kit||Download|
|Cat No.|| |
|Conjugation note|| |
Substrate: TMB and read at 450 nm
|Sample type|| |
|Sample Volume|| |
|Target name|| |
|Assay time|| |
20, 20 min (RT), 20 min (RT/dark)
|Store at|| |
4 Celcius degree
|Storage instruction|| |
Store the kit at 2-8 Celcius degree. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components.
Hazelnut (Corylus avellana) belongs to the birch plants. With 13 % the fraction of proteins in hazel-nuts is high. Many of these proteins are known for being aller?genic, such as Cor a 9 and Cor a 11. Most of them are very heat resistant making them stable to different production processes. For this reason hazelnut represents an important food allergen. For hazelnut allergic persons hidden hazelnut allergens in food are a critical problem. Already very low amounts of hazelnuts can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, hazelnut allergic per?sons must strictly avoid the consumption of hazelnuts or hazelnut containing food. Crosscontamination, most?ly in consequence of the production pro?cess is often noticed. The chocolate production pro?cess is a repre?sentative example. This explains why in many cases the existence of hazelnut residues in foods can?not be excluded. For this reason sensitive detection systems for hazelnut residues in food?stuffs are required. The Hazelnut ELISA represents a highly sensitive detection system and is particularly cap-able of the quantification of hazelnut residues in cookies, cereals, ice cream and chocolate.
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