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14 .   Gluten identification from condiment foodstuffs by immunochromatographic test

Authors: Simona Oancea, Mihaela Stoia


Abstract:

Here we report the results of a qualitative immunochromatograhic assay used to detect gluten in some flavourings/additives and condiment foodstuffs. From a selected lot of ten samples, the following were found to contain gluten above 2 ppm: malt extract powder, textured vegetable protein TVP and mustard. These ingredients are often used in food products that are not always recognized as exempt of gluten by celiac disease patients. Celiac disease is an intestinal disorder caused by a permanent intolerance to gluten.

Keywords: celiac disease, gliadin, gluten, immunochromatograpy

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