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Advisor(s)
Abstract(s)
Celiac disease is an autoimmune-mediated disorder triggered in genetically susceptible individuals by the ingestion of some gluten proteins, namely gliadins. To prevent inadvertent gluten consumption, the Commission Regulation (EC) N°41/2009 will implement labeling foods as ‘gluten-free” or “low-gluten content.
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Citation
Peres, A. M.; Dias, L. G.; Veloso, A. C. A.; Meirinho, S. G.; Sá Morais, J.; Machado, A. A. S. C. (2010). Application of an electronic tongue to detect gliadins in gluten-free foods. In 2010 EFFoST Annual Meeting, Dublin