Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Author:

Schirmer Tanja MiriamORCID,Scherf Katharina AnneORCID

Funder

Karlsruhe Institute of Technology

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference58 articles.

1. Validation procedures for quantitative food allergen ELISA methods: community guidance and best practices;Abbott;J. AOAC Int.,2010

2. New approaches to study the molecular basis of the mechanical properties of gluten;Belton;J. Cereal. Sci.,2005

3. Comparative study of commercially available gluten ELISA kits using an incurred reference material;Bugyi;Qual. Assur. Saf. Crop Foods,2013

4. Codex Alimentarius standard CXS 118-1979 for foods for special dietary use for persons intolerant to gluten. Adopted in 1979. Amended in 1983 and 2015. Revised in 2008.

5. No 41/2009 of 20 January 2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten;Off. J. Eur. Union,2009

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