Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods

European Journal of Gastroenterology and Hepatology

Volumn 17, Issue 5, 2005, Pages 529-539

  García, Enrique ^a   Llorente, Mercedes ^a   Hernando, Alberto ^a   Kieffer, Rolf ^b   Wieser, Herbert ^b   Méndez, Enrique ^a  

^a CENTRO NACIONAL DE BIOTECNOLOGÍA   (Spain)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Coeliac disease; ELISA; Foods; Gliadin

Indexed keywords

ALCOHOL; GLIADIN; GUANIDINE; MERCAPTOETHANOL; MONOCLONAL ANTIBODY; REDUCING AGENT;

ARTICLE; CELIAC DISEASE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); ENZYME LINKED IMMUNOSORBENT ASSAY; EXTRACTION; FOOD PROCESSING; PRIORITY JOURNAL; TECHNIQUE; WHEAT;

BLOTTING, WESTERN; CELIAC DISEASE; DRUG STABILITY; ENZYME-LINKED IMMUNOSORBENT ASSAY; ETHANOL; FOOD ANALYSIS; FOOD HANDLING; GLIADIN; GUANIDINE; HEAT; HORDEUM; HUMANS; MERCAPTOETHANOL; OXIDATION-REDUCTION; SECALE CEREALE; TEMPERATURE;

EID: 17844403784     PISSN: 0954691X     EISSN: None     Source Type: Journal    
DOI: 10.1097/00042737-200505000-00010     Document Type: Article

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