The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour

European Food Research and Technology

Volumn 217, Issue 5, 2003, Pages 387-391

  Leszczynska, Joanna ^a   Ła̧cka, Agata ^a   Szemraj, Janusz ^b   Lukamowicz, Jolanta ^c   Zegota, Henryk ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b MEDICAL UNIVERSITY OF LODZ   (Poland)

^c POLISH MOTHER S MEMORIAL HOSPITAL RESEARCH INSTITUTE   (Poland)

Author keywords

ELISA; Gliadin; Immunoblotting; Immunoreactivity; Microwaves; Wheat flour

Indexed keywords

ANTIBODIES; CONFORMATIONS; DENSITOMETERS; DRYING; ELECTROPHORESIS; ETHANOL; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; IMMUNOLOGY; MICROWAVES; MOLECULAR WEIGHT; POLYPEPTIDES; PROTEINS;

ELISA; GLIADIN; IMMUNE RESPONSE; IMMUNOBLOTTING; IMMUNOREACTIVITY; MICROWAVE TREATMENT; WHEAT FLOUR;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 1542499533     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0765-5     Document Type: Article

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