Proteomic and peptidomic characterisation of beer: Immunological and technological implications

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1718-1726

  Picariello, Gianluca ^a   Bonomi, Francesco ^b   Iametti, Stefania ^b   Rasmussen, Patrizia ^b   Pepe, Carolina ^c   Lilla, Sergio ^c   Ferranti, Pasquale ^a,c  

^a CNR   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Beer proteins peptides; Coeliac disease; Foam promoting properties; Gluten free foods; Mass spectrometry

Indexed keywords

BEER SAMPLES; CHARACTERISATION; COELIAC DISEASE; DIFFERENT PROCESS; GLUTEN-FREE; GLYCOLYTIC ENZYME; PROTEINS/PEPTIDES; PROTEOMIC APPROACHES;

ENZYMES; MASS SPECTROMETRY; MONOCLONAL ANTIBODIES;

BEER;

ALBUMIN; AVENIN; GLUTEN; GLYCOLYTIC ENZYME; HORDEIN;

ARTICLE; BARLEY; BEER; FOAM; FOOD QUALITY; FOOD SAFETY; GLUTEN FREE DIET; IMMUNOCHEMISTRY; MALT; MASS SPECTROMETRY; NONHUMAN; PEPTIDOMICS; PROTEOMICS; YEAST;

HORDEUM;

EID: 77957020789     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.111     Document Type: Article

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