AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method
Abstract:The AACC International Approved Methods Protein and Enzyme Methods Technical Committee has completed a collaborative study of a method for the qualitative detection of intact gluten in processed cornbased products and nonprocessed corn flour. The method has been approved as AACCI Approved Method 38-60.01. The method uses an R5 immunochromatographic test strip. The strip is designed to determine whether potential gluten-free products contain gluten clearly below the Codex Alimentarius Commission established thr… Show more
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