Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease

Food Additives and Contaminants - Part A

Volumn 30, Issue 12, 2013, Pages 2017-2021

  Koerner, Terence B ^a   Cleroux, Chantal ^a   Poirier, Christine ^a   Cantin, Isabelle ^a   La Vieille, Sébastien ^a   Hayward, Stephen ^b   Dubois, Sheila ^b  

^a HEALTH CANADA   (Canada)

^b HEALTH CANADA   (Canada)

Author keywords

celiac disease; ELISA; gluten; naturally gluten free

Indexed keywords

STARCH;

CELIAC DISEASE; CROSS CONTAMINATION; ELISA; GLUTEN; GLUTEN-FREE; MAXIMUM LEVELS; NUMBER OF SAMPLES;

CONTAMINATION;

GLUTEN; GLUTEN FREE STARCH; STARCH; UNCLASSIFIED DRUG;

ARTICLE; BUCKWHEAT; CANADA; CELIAC DISEASE; FIBER; FLOUR; FOOD CONTAMINATION; GLUTEN FREE FLOUR; PRIORITY JOURNAL; SOYBEAN;

CANADA; CELIAC DISEASE; CEREALS; DIET SURVEYS; DIET, GLUTEN-FREE; DIETARY FIBER; ENZYME-LINKED IMMUNOSORBENT ASSAY; FAGOPYRUM; FLOUR; FOOD CONTAMINATION; FOOD HANDLING; FOOD LABELING; GLUTENS; HUMANS; INTERNET; NUTS; PANICUM; SEEDS; SOY FOODS; STARCH;

EID: 84890789883     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.840744     Document Type: Article

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