Improved Protocols for ELISA Determination of Gliadin in Glucose Syrups

Cereal Chemistry

Volumn 81, Issue 1, 2004, Pages 15-18

  Iametti, Stefania ^a   Cappelletti, Chiara ^a   Oldani, Antonio ^a   Scafuri, Laura ^b   Bonomi, Francesco ^a,c  

^a Dipto di Sci Molec Agroalimentari   (Italy)

^b Associazione Italiana Celiachia   (Italy)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; STARCH;

AQUEOUS ETHANOL; GLUTEN PROTEIN; GLUTEN-FREE FOODS; HIGH-SENSITIVITY DETECTION; IMMUNOCHEMICAL METHODS; QUALITY ASSESSMENT; SIMPLE MODIFICATIONS; WHEAT STARCH;

GLUCOSE;

GLIADIN; GLUCOSE; GLUTEN; MALTOSE; STARCH;

ARTICLE; DILUTION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD PROCESSING; FOOD QUALITY; GLUTEN FREE DIET; SENSITIVITY AND SPECIFICITY; SOLUBILITY; SYRUP; ULTRAFILTRATION; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 1642536599     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.1.15     Document Type: Article

References (8)

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7. Skerrit, J. H., and Hill, A. S. 1990. Monoclonal antibody sandwich enzyme immunoassay for determination of gluten in foods. J. Agric. Food Chem. 38:1771-1778.
8. Skerrit, J. H., and Hill, A. S. 1991. Enzyme immunoassays for determination of gluten in foods: A collaborative study. J. Assoc. Off. Anal. Chem. 71:257-264.