کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5132476 1492052 2018 5 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production
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موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production
چکیده انگلیسی


- Gluten free claim compliance at the serving-size level provides the best protection.
- Gluten free oats under Purity Protocol found 4% non-compliant at serving-size level.
- Non-homogenous grinding dictates a reliable way to assess gluten compliance in oats.
- Analytical scheme proposed and verified to assess gluten in gluten-free oats.

A step-wise, 'test-all-positive-gluten' analytical methodology has been developed and verified to assess kernel-based gluten contamination (i.e., wheat, barley and rye kernels) during gluten-free (GF) oat production. It targets GF claim compliance at the serving-size level (of a pouch or approximately 40-50 g). Oat groats are collected from GF oat production following a robust attribute-based sampling plan then split into 75-g subsamples, and ground. R-Biopharm R5 sandwich ELISA R7001 is used for analysis of all the first15-g portions of the ground sample. A >20-ppm result disqualifies the production lot, while a >5 to <20-ppm result triggers complete analysis of the remaining 60-g of ground sample, analyzed in 15-g portions. If all five 15-g test results are <20 ppm, and their average is <10.67 ppm (since a 20-ppm contaminant in 40 g of oats would dilute to 10.67 ppm in 75-g), the lot is passed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 391-395
نویسندگان
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