AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

Scherf Katharina Anne; Koehler Peter

首页> 外文期刊>Cereal Foods World >AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

【24h】

AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

机译：AACCI批准的方法蛋白质和酶方法技术委员会合作研究：R5定性试验方法检测玉米粉和玉米食物中的麸质

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

著录项
相似文献
相关主题

著录项

来源
《Cereal Foods World》 |2017年第4期|共5页
作者
Scherf Katharina Anne; Koehler Peter;
展开▼
作者单位

Leibniz Inst Deutsch Forschungsanstalt Lebensmittelchem Freising Weihenstephan Germany;

Leibniz Inst Deutsch Forschungsanstalt Lebensmittelchem Freising Weihenstephan Germany;

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类农作物;营养卫生、食品卫生;粮食加工工业;
关键词

相似文献

外文文献
中文文献
专利

1. AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method [J] . Scherf Katharina Anne, Koehler Peter Cereal Foods World . 2017,第4期

机译：AACCI批准的方法蛋白质和酶方法技术委员会合作研究：R5定性试验方法检测玉米粉和玉米食物中的麸质
2. AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01) [J] . Wang N., Wood J. A., Panozzo J. F., Cereal Foods World . 2017,第5期

机译：AACCI批准的方法技术委员会报告：对测定脉冲粉和蛋白质材料的水持能力的方法的协作研究（AACCI方法56-37.01）
3. AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01) [J] . Wang N., Wood J. A., Panozzo J. F., Cereal Foods World . 2017,第5期

机译：AACCI批准的方法技术委员会报告：对测定脉冲粉和蛋白质材料的水持能力的方法的协作研究（AACCI方法56-37.01）
4. DETECTION OF GLUTEN AND RELATED PROTEINS IN FOODS AND BEVERAGES AND SAFETY ISSUES RELATED TO GLUTEN FREE FOODS—SPECIFIC DETECTION WITH THE R5 ANTIBODY IN A READY-TO-USE TEST KIT FOR INDUSTRY [C] . Ulrike Immer, Sigrid Haas-Lauterbach International Conference of Gluten-Free Cereal Products and Beverages . 2009

机译：检测食品和饮料中的麸质和相关蛋白质，以及与含有麸质食品特异性检测的安全问题，在用于工业的即用的测试套件中使用R5抗体进行r5抗体
5. Detection of Food Proteins in Human Serum Using Mass Spectrometry Methods [D] . Burrows, Abigail S. 2020

机译：用质谱法检测人血清中食物蛋白
6. A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods [O] . Sophie Bromilow, Lee A. Gethings, Mike Buckley, -1

机译：精选的面筋蛋白序列数据库可支持蛋白质组学方法的开发以测定无麸质食品中的面筋
7. Assessment of the gluten content in gluten-free labeled foods: comparison of two gluten detection methods [O] . Álvaro Macedo Laureano, Themis Reverbel da Silveira 2015

机译：评估无麸质标记食品中的麸质含量：两种谷蛋白检测方法的比较

AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

著录项

相似文献

相关主题

期刊订阅