Elke K. Arendt, Fabio Dal Bello's The Science of Gluten-Free Foods and Beverages: Proceedings PDF

By Elke K. Arendt, Fabio Dal Bello

ISBN-10: 1891127675

ISBN-13: 9781891127670

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Additional info for The Science of Gluten-Free Foods and Beverages: Proceedings of the First International Conference of Gluten-free Cereal Products and Beverages

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This result confirmed the defined LOQ and proved that samples measured at the LOQ differed significantly from zero. 6% (Table 2). Cross-reactivity of the method was checked with 40 different compounds of interest (grains, vegetables, seeds, nuts, and miscellaneous samples). All samples were extracted according to the cocktail extraction procedure, and no measurable cross-reactivity was found. During an independent international ring trial under the leadership of the WGPAT, a total of 12 samples were investigated: four naturally gluten-free samples (corn and rice, cooked and uncooked), five spiked samples (three heated corn samples and two non-heated rice samples), and three prolamin-contaminated samples (Table 3).

Taking into account the very high gliadin content in wheat flour compared with the very low avenin content in oat flour, this could be the reason why coeliacs with a higher tolerance to gluten traces can tolerate oats. ” It is very important that only the best analytical method that has been successfully ring-tested is commercially available and approved by CCMAS as a type 1 method. , 1992). ” THE INTERNATIONAL GLUTEN-FREE SYMBOL The usage of this Crossed Grain Symbol is harmonised in AOECS in terms of threshold, analytical method, and monitoring.

Page 14, para 101-102 in: Report of the Twenty-sixth Session, Rome. Codex Alimentarius Commission. (2003b). Standard for Chocolate and Chocolate Products. Page 6, para 42 in: Report of the Twenty-sixth Session, Rome. Codex Alimentarius Commission. (2003c). Foods Derived from Biotechnology. Pages 7-8, para 51-53 in: Report of the Twenty-sixth Session, Rome. Codex Alimentarius Commission. (2006). Standard for Processed Cereal-Based Foods for Infants and Young Children. Page 11, para 91-93 in: Report of the Twenty-ninth Session, Geneva.

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The Science of Gluten-Free Foods and Beverages: Proceedings of the First International Conference of Gluten-free Cereal Products and Beverages by Elke K. Arendt, Fabio Dal Bello


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