Levels of gliadin in commercial beers

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1783-1784

  Guerdrum, Lindsay J ^a   Bamforth, Charles W ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Beer; ELISA; Gliadin; Gluten; Immunoassay

Indexed keywords

ALCOHOL LEVELS; COMPETITIVE ELISA; ELISA; ENZYME IMMUNOASSAY; GLIADIN; GLUTEN; GLUTEN-FREE; GLUTENIN; IMMUNOASSAY;

IMMUNOLOGY;

GLIADIN; GLUTEN;

ARTICLE; BEER; CHEMICAL ANALYSIS; ENZYME IMMUNOASSAY; SEQUENCE ANALYSIS;

TRITICUM AESTIVUM;

EID: 80051802620     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.021     Document Type: Article

References (6)

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2. Codex Alimentarius Commission: ALINORM 08/31/26 (30 June to 5 July 2008) Report of the 31th Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses, Geneva, Switzerland.
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4. Immer, U.; & Haas-Lauterbach, S. (2009). In E. K. Arendt, & F. Dal Bello (Eds.), Detection of gluten and related proteins in foods and beverages and safety issues related to gluten-free foods - Specific detection with the R5 antibody in a ready-to-use test kit for industry, in the science of gluten-free foods and beverages (pp. 41-52). St. Paul, MN: AACC International.
5. L. Rodrigo Celiac disease World Journal of Gastroenterology 12 2006 6585 6593 (Pubitemid 44794933)
6. T. Thompson, and E. Mendez Commercial assays to assess gluten content of gluten-free foods: why they are not created equal Journal of American Diet Association 108 2008 1682 1687