Determination of gluten in glucose syrups
- 31 December 2009
- journal article
- research article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 22 (7-8), 762-765
- https://doi.org/10.1016/j.jfca.2009.01.018
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from AAC on wheat‐based glucose syrups including dextrose pursuant to Article 6, paragraph 11 of Directive 2000/13/ECEFSA Journal, 2007
- A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac diseaseThe American Journal of Clinical Nutrition, 2007
- Immunochemical determination of gluten in malts and beersFood Additives & Contaminants, 2006
- Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from Finnsugar on glucose syrups produced from barley starch pursuant to Article 6 paragraph 11 of Directive 2000/13/ECEFSA Journal, 2004
- Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from AAC on wheat-based glucose syrups including dextrose pursuant to Article 6 paragraph 11 of Directive 2000/13/ECEFSA Journal, 2004
- The safe threshold for gluten contamination in gluten‐free products. Can trace amounts be accepted in the treatment of coeliac disease?Alimentary Pharmacology & Therapeutics, 2004
- Improved Protocols for ELISA Determination of Gliadin in Glucose SyrupsCereal Chemistry Journal, 2004
- Celiac SprueNew England Journal of Medicine, 2002
- Selective identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of different types of gluten in foods made with cereal mixturesJournal of Chromatography A, 1998
- Mass Spectrometric Sequencing of Proteins from Silver-Stained Polyacrylamide GelsAnalytical Chemistry, 1996