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Food and Agricultural Immunology Volume 8, 1996 - Issue 3
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Original Articles

Influence of thermal treatment of food on the immunochemical quantification of Gliadin

Martin Rumbo Centro de Investigatión y Desarrollo en Criotecnología de Alimentos (CIDCA),
,
Fernando G. Chirdo Centro de Investigatión y Desarrollo en Criotecnología de Alimentos (CIDCA), ; Cátedra de Inmunología, Facultad de Ciencias Exactas, Universidad National de La Plata, 47 y 116 (1900), La Plata, Argentina
,
Carlos A. Fossati Cátedra de Inmunología, Facultad de Ciencias Exactas, Universidad National de La Plata, 47 y 116 (1900), La Plata, Argentina
&
Maria C. Añon Centro de Investigatión y Desarrollo en Criotecnología de Alimentos (CIDCA),
Pages 195-203 | Received 01 Jan 1996, Published online: 16 Sep 2008

Citations (10)

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Fernando Gabriel Chirdo, María Cristina Añón & Carlos Alberto Fossati. (1998) Development of high‐sensitive enzyme immunoassays for gliadin quantification using the streptavidin‐biotin amplification system. Food and Agricultural Immunology 10:2, pages 143-155.
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Articles from other publishers (9)

Jingwen Xu & Yonghui Li. (2023) Wheat gluten–based coatings and films: Preparation, properties, and applications. Journal of Food Science 88:2, pages 582-594.
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Carmen Gianfrani, Gianfranco Mamone, Barbara la Gatta, Alessandra Camarca, Luigia Di Stasio, Francesco Maurano, Stefania Picascia, Vito Capozzi, Giuseppe Perna, Gianluca Picariello & Aldo Di Luccia. (2017) Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease. Food and Chemical Toxicology 101, pages 105-113.
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M.L. Sudha, C. Soumya & P. Prabhasankar. (2016) Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science 69, pages 313-320.
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Toheder Rahaman, Todor Vasiljevic & Lata Ramchandran. (2016) Shear, heat and pH induced conformational changes of wheat gluten – Impact on antigenicity. Food Chemistry 196, pages 180-188.
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Bo-Kyeong Kang, Koth-Bong-Woo-Ri Kim, Min-Ji Kim, Si-Woo Bark, Won-Min Pak, Bo-Ram Kim, Na-Kyung Ahn, Yeon-Uk Choi, Jung-Su Choi, Ho-Duk Choi & Dong-Hyun Ahn. (2014) Changes in Allergenicity of Gliadin in Strong Wheat Flour by Physical Treatments. Journal of the Korean Society of Food Science and Nutrition 43:4, pages 557-563.
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F. Janssen. 2006. Detecting Allergens in Food. Detecting Allergens in Food 244 272 .
Martín Rumbo, Fernando G. Chirdo, Carlos A. Fossati & María C. Añón. (2001) Analysis of the Effects of Heat Treatment on Gliadin Immunochemical Quantification Using a Panel of Anti-prolamin Antibodies. Journal of Agricultural and Food Chemistry 49:12, pages 5719-5726.
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Gabriella Pasini, Barbara Simonato, Matteo Giannattasio, Angelo D. B. Peruffo & Andrea Curioni. (2001) Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust:  An Electrophoretic and Immunological Study. Journal of Agricultural and Food Chemistry 49:5, pages 2254-2261.
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S. Denery-Papini, Y. Nicolas & Y. Popineau. (1999) Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods. Journal of Cereal Science 30:2, pages 121-131.
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