Application of an electronic tongue to detect gliadins in gluten-free foods

• Author(s): Peres, António M. ; Dias, L.G. ; Veloso, Ana C.A. ; Meirinho, S.G. ; Morais, Jorge Sá ; Machado, A.A.S.C.
• Date: 2010
• Persistent ID: http://hdl.handle.net/10198/3020
• Origin: Biblioteca Digital do IPB
• Document Type: Conference Object
• Language: English

Description

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.