| Attributes | Values |
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| rdf:type
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| Description
| - The gluten content in different varieties of barley and malts, and in different types of beers, was determined by a 'sandwich' enzyme immunoassay (RIDASCREEN Gliadin kit). The gluten levels in barley wheat, rye and spelt malts ranged 18.8-45.0, 44.0-68.0, 41.6 and 21.2 g kg-1, respectively. When various types of beer were compared, the gluten concentration increased as follows: alcohol-free beer (<3.0), lager beers (<3.0-8.7mg l-1), stouts (9.0-15.2mg l-1) and wheat beers (10.6-41.2 mgl-1). When 10 Czech lager beers were analysed, using both sandwich and competitive ELISA, the results showed that the latter method provided values several times higher than the former. Gluten balance was carried out during the brewing process, starting from the raw materials and terminating at the final beer. Gluten levels decreased due to precipitation during the mashing process, primary and secondary fermentation and, lastly, as a result of adsorption during beer stabilization. The gluten conten
- The gluten content in different varieties of barley and malts, and in different types of beers, was determined by a 'sandwich' enzyme immunoassay (RIDASCREEN Gliadin kit). The gluten levels in barley wheat, rye and spelt malts ranged 18.8-45.0, 44.0-68.0, 41.6 and 21.2 g kg-1, respectively. When various types of beer were compared, the gluten concentration increased as follows: alcohol-free beer (<3.0), lager beers (<3.0-8.7mg l-1), stouts (9.0-15.2mg l-1) and wheat beers (10.6-41.2 mgl-1). When 10 Czech lager beers were analysed, using both sandwich and competitive ELISA, the results showed that the latter method provided values several times higher than the former. Gluten balance was carried out during the brewing process, starting from the raw materials and terminating at the final beer. Gluten levels decreased due to precipitation during the mashing process, primary and secondary fermentation and, lastly, as a result of adsorption during beer stabilization. The gluten conten (en)
- Byl stanoven obsah glutenu v různých odrůdách ječmene, druzích sladu a piv pomocí %22sendvičového%22 enzymového imunostanovení (RIDASCREEN Gliadin kit). Koncentrace glutenu v ječných sladech byla 18,8 - 45,0 g/kg, pšeničných sladech 44, 0 - 68,0 g/kg, žitných sladech 41,6 g/kg a špaldových sladech 21,2 g/kg. Obsahy glutenu v různých typech piva byly: nealkoholické pivo (<3,0 mg/l), ležáky (<3,0-8,7 mg/l), stouty (9,0-15,2 mg/l) a pšeničná piva (10,6-41,2 mg/l). Deset českých ležáků bylo analyzováno pomocí jak sendvičové, tak i kompetitivní ELISA metodou. Koncentrace glutenu získané pomocí kompetitivní ELISA byly několikrát vyšší ve srovnání s druhou metodou. Byla provedena bilance glutenu během pivovarského procesu od surovin po hotové pivo. Obsah glutenu se snižuje vzhledem k precipitaci během rmutování, během hlavního kvašení a dokvašování a konečně jako výsledek adsorpce během stabilizace piva. Obsah glutenu se tak sníží o tři řády ve srovnání s obsahem ve sladu. (cs)
|
| Title
| - Immunochemical determination of gluten in malts and beers.
- Immunochemical determination of gluten in malts and beers. (en)
- Imunochemické stanovení glutenu ve sladech a pivech. (cs)
|
| skos:prefLabel
| - Immunochemical determination of gluten in malts and beers.
- Immunochemical determination of gluten in malts and beers. (en)
- Imunochemické stanovení glutenu ve sladech a pivech. (cs)
|
| skos:notation
| - RIV/60461373:22330/06:00017822!RIV07-MSM-22330___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(1M0570), Z(MSM 223300006), Z(MSM6046137305)
|
| http://linked.open...iv/cisloPeriodika
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/06:00017822
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Gluten; gliadin; peptide; protein; beer; malt; barley; wheat; prolamin content; coeliac disease (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Food Additives and Contaminants
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Dostálek, Pavel
- Gabrovská, Dana
- Hochel, Igor
- Méndez, Enrique
- Hernando, Alberto
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
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| http://localhost/t...ganizacniJednotka
| |
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