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Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3030

Título: Liquid chromatography assay for gliadins quantification: application to gluten-containing and “gluten-free” food products
Autor: Morais, Jorge Sá
Meirinho, S.G.
Peres, António M.
Veloso, Ana C.A.
Dias, L.G.
Machado, A.A.S.C.
Issue Date: 2009
Citação: Sá Morais, J.; Meirinho, S.; Peres, A. M.; Veloso, A. C.; Dias, L. G.; Machado, A. A. S. C. (2009) - Liquid chromatography assay for gliadins quantification: application to gluten-containing and “gluten-free” food products. In 6º Encontro Nacional de Cromatografia. Funchal
Resumo: In the present work a high performance liquid-chromatography UV/Vis method was developed to quantify gliadins in foods. Gliadins are prolamins and are one of the constituents of wheat gluten (approximately 50%). These compounds have particular importance in food analysis since they are responsible for the celiac disease, which is an intolerance ar hypersensitivity to ingested prolamins.
URI: http://hdl.handle.net/10198/3030
Appears in Collections:ARN - Resumos em Proceedings Não Indexados ao ISI

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