The determination of prolamins in gluten-free food. Introductory remarks.
This paper gives the considerations on the Codex Alimentarius Standard on gluten free food and the levels that are proposed as a new standard. Background for the level of tolerance for gliadin in coeliac patients is given as well as the arguments for the choice of an enzyme immunochemical method for the determination of gliadin in gluten free food.
Department of Physiology, University of Leiden, The Netherlands.
W T
WT
Hekkens
D004044:Dietary Proteins / Q000008:administration & dosage*; D005504:Food Analysis; D005903:Gliadin / Q000032:analysis; D005983:Glutens / Q000008:administration & dosage*; D010940:Plant Proteins / Q000032:analysis*; D055315:Prolamins
D004044:Dietary Proteins; D010940:Plant Proteins; D055315:Prolamins; D005983:Glutens; D005903:Gliadin