Monitoring of gluten in Czech commercial beers

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Monitoring of gluten in Czech commercial beers

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

Monitoring of gluten in Czech commercial beers

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

CZECH JOURNAL OF FOOD SCIENCES

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

38

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

255-258

Kód UT WoS článku

000564318800009

EID výsledku v databázi Scopus

2-s2.0-85094325701