Study of quantitative changes of cereal allergenic proteins after food processing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081715%3A_____%2F15%3A00434130" target="_blank" >RIV/68081715:_____/15:00434130 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/jsfa.6773" target="_blank" >http://dx.doi.org/10.1002/jsfa.6773</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jsfa.6773" target="_blank" >10.1002/jsfa.6773</a>

Result language
angličtina
Original language name
Study of quantitative changes of cereal allergenic proteins after food processing
Original language description
Suggested proteomic strategy proved as universal and sensitive method for fast and reliable identification of various cereal allergens and monitoring of their quantitative changes during food processing. Such information is important for consumers who suffer from allergies.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Result description