Related Experiment Video
Updated: Aug 17, 2026

09:01
A Protocol for the Production of Gliadin-cyanoacrylate Nanoparticles for Hydrophilic Coating
Published on: July 8, 2016
The determination of prolamins in gluten-free food. Introductory remarks
1Department of Physiology, University of Leiden, The Netherlands.
Panminerva Medica
|April 1, 1991
Abstract:
This paper gives the considerations on the Codex Alimentarius Standard on gluten free food and the levels that are proposed as a new standard. Background for the level of tolerance for gliadin in coeliac patients is given as well as the arguments for the choice of an enzyme immunochemical method for the determination of gliadin in gluten free food.

