According to Codex only foods not exceeding a level of 20 mg gluten/kg may bear a gluten-
free label. This also sets the standard for analytical methods for gluten detection. In this …

Adulteration monitoring of processed powdered horticultural products is an important aspect
of research in order to facilitate fair trade, ensure food authenticity and safety in the …

Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic
Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on …

The unique physiochemical properties of wheat gluten enable a diverse range of food
products to be manufactured. However, gluten triggers coeliac disease, a condition which is …

The suite of prolamin proteins present in barley flour was characterized in this study, in
which we provide spectral evidence for 3 previously characterized prolamins, 8 prolamins …

The determination of prolamins by ELISA and subsequent conversion of the resulting
concentration to gluten content in food appears to be a comparatively simple and …

Wheat flour is a food ingredient used in different processed food products, including pasta,
cake, bread, among others. Therefore, the authentication and assurance of good quality are …

The gluten-free diet is based on the consumption of foods without gluten, which aims to
manage celiac disease. The concern of celiac patients is that these foods should be safe …

Global proteomic analysis utilizing SDS-PAGE, Western blotting and LC–MS/MS of total
protein and gluten-enriched extracts derived from 16 economically important cereals was …

In this review, different extraction techniques of bioactive protein gluten from wheat and their
association in the pathogenesis of celiac disease have been updated. Wheat gluten is an …