10.2 Precautionary Labelling of Food Allergens -- 10.3 Immunoassays -- 10.3.1 Enzyme-linked Immunosorbent Assay (ELISA -- 10.3.2 Non-competitive Assay for Food Analysis -- 10.3.3 Competitive Inhibition ELISA -- 10.3.4 Lateral Flow Devices (LFDs -- 10.4 Development of an ELISA -- 10.4.1 Immunogen Preparation-Tree Nut Protein Extraction and Purification -- 10.4.2 Antibody Production -- 10.5 ELISA Optimisation -- 10.5.1 Coating and Blocking -- 10.5.2 Buffer System, Incubation Time and Colour Development -- 10.5.3 Cross-reactivity -- 10.5.4 ELISA Validation -- 10.5.5 Accuracy and Precision -- 10.5.6 LOD, LOQ and Detection Range -- 10.5.7 Food Matrix Interference -- 10.5.8 Food Processing -- 10.6 Mass Spectrometry for Food Allergen Detection -- 10.6.1 Sample Complexity, Sample Preparation and Clean-up -- 10.6.2 Allergen Detection-Intact Proteins and Complex Mixtures -- 10.6.3 Detection and Quantification of Allergen -- 10.6.3.1 Relative and absolute quantification of allergens -- 10.6.3.2 Choosing suitable ionisation source and mass analyser -- 10.6.3.3 Intensity and specificity of allergen signatures -- 10.6.3.4 Synthetic peptides and isotopic labelling -- 10.6.4 Food Allergen Signatures for Mass Spectrometry Based Detection -- 10.6.5 Effects of Food Processing on Food Allergen Detection -- 10.6.6 Protein Glycosylation in Food Allergens -- 10.6.7 Multiplexed Allergen Detection -- 10.7 Conclusions -- References -- Chapter 11. Recombinant Food Allergens for Diagnosis and Therapy -- 11.1 Introduction -- 11.2 Recombinant Food Allergens -- 11.3 Physicochemical Analysis of Recombinant Food Allergens -- 11.4 Immunological Analyses of Recombinant Food Allergens -- 11.5 Recombinant Food Allergens for Diagnosis -- 11.5.1 Peanut -- 11.5.2 Tree Nuts and Seeds -- 11.5.3 Fruits and Vegetables -- 11.5.4 Wheat -- 11.5.5 Soy -- 11.5.6 Fish