Monitoring of gluten in Czech commercial beers
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F20%3AN0000008" target="_blank" >RIV/60193697:_____/20:N0000008 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=61_2020-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=61_2020-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/61/2020-CJFS" target="_blank" >10.17221/61/2020-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Monitoring of gluten in Czech commercial beers
Original language description
Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from <10 mg L-1 to 3380.0 mg L-1. The percentage of samples that can claim gluten-free status (<20 mg L-1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained more gluten than allowed under the guidelines established by the European Union and the Codex Alimentarius Standard. From a consumer point of view, it is also significant that in addition to gluten-free samples, 15.4% of radlers, 55.8% of non-alcoholic beers, 71.4 to 75.5% of all lagers and 66.6% of special beer samples could be labelled as very low gluten (21 – 100 mg L-1).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
CZECH JOURNAL OF FOOD SCIENCES
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
38
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
255-258
UT code for WoS article
000564318800009
EID of the result in the Scopus database
2-s2.0-85094325701