id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-6021	Kanerva, Päivi; Sontag-Strohm, Tuula; Brinck, Outi; Salovaara, Hannu	Improved extraction of prolamins for gluten detection in processed foods	2011	11	.pdf	application/pdf	6990	348	58	These gluten methods are able to detect very low levels of prolamin proteins, and new limits for acceptable gluten contents in gluten-free products have been set by the European Union (Commission regulation (EC) No 41/2009). Prolamin proteins are – by one definition – aqueous-alcohol soluble; however, some of them form alcohol-insoluble structures (Shewry and Halford 2002).	cache/afs-6021.pdf	txt/afs-6021.txt