Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten

Food Chemistry

Volumn 254, Issue , 2018, Pages 302-308

  Li, Haili ^a,b   Byrne, Keren ^a   Galiamov, Renata ^a   Mendoza Porras, Omar ^a   Bose, Utpal ^a   Howitt, Crispin A ^a   Colgrave, Michelle L ^a  

^a CSIRO   (Australia)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Fermented; Gluten; Hydrolysed; LC MS; Mass spectrometry; Proteomics; Soy sauce; Vinegar

Indexed keywords

ENZYMES; FOOD PRODUCTS; HYDROLYSIS; MASS SPECTROMETRY; MOLECULAR BIOLOGY; PEPTIDES; PROTEINS;

FERMENTED; GLUTEN; HYDROLYSED; LC-MS; PROTEOMICS; SOY SAUCE; VINEGAR;

ACETIC ACID;

EPITOPE; GLUTEN; HORDEIN; SOYBEAN OIL; VINEGAR;

ARTICLE; BARLEY; FERMENTED PRODUCT; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MALT; PROTEIN ANALYSIS; SOYBEAN; WHEAT;

EID: 85041521600     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.023     Document Type: Article

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