Recent Developments on Gluten Detection in Foods & Beverages
Sunday, September 30, 1:00 – 3:00 p.m.
Organizers: Clyde Don, Foodphysica, Driel, The Netherlands; Michael Tilley, USDA-ARS CGAHR, Manhattan, KS, U.S.A.
Financial Sponsor: R-Biopharm AG; ROMER LABS Division Holding GmbH
Consumers, food regulators and food product developers in many types of food have different criteria for the selection of gluten detection methods. The challenge for method developers is to meet these different needs. In all cases an accurate and reproducible result that detects international gluten labeling thresholds is essential. This workshop will cover the Pros and Cons in using ELISA methods and introduce new research in alternate detection methods. It will include a discussion of the recently completed AACC International collaborative trials.
AACCI approved methods meet membership needs. A. BRIDGES, AMTC Chair, AACC International, St. Paul, MN, U.S.A.
An introduction to protein detection by ELISA. M. TILLEY, USDA-ARS CGAHR, Manhattan KS, U.S.A.
Current status of non-ELISA methods for gluten quantitation. P. KOEHLER, German Research Center for Food Chemistry, Freising, Germany
Recent results of collab and pre-collab studies using ELISA kits. C. DON, Foodphysica, Driel, The Netherlands
Testing for gluten according to the Codex level. S. HAAS-LAUTERBACH, R-Biopharm AG, Darmstadt, Germany
Rice Quality Issues: Chalk and Fissure Standardization and Measurement
Sunday, September 30, 12:00-4:00 p.m.
Organizers: Grace H. Lai, Kellogg Company, Battle Creek, MI, U.S.A.; Melissa Fitzgerald, IRRI Philippines and School of Agriculture and Food Science, University of Qld, Australia; Delilah Wood, USDA ARS WRRC, Albany, CA, U.S.A.
Financial Sponsor: Kellogg Company
The workshop will focus on quality assessment, limitations and solutions surrounding the issues of chalk and fissuring in rice. Ways forward will be discussed for how we can improve our ability to measure quality, improve breeding, farming and milling practices in terms of chalk and fissures.
Importance of rice quality—An Industry perspective. G. H. LAI, Kellogg Company, Battle Creek, MI, U.S.A.
Chalky Rice—Formation and measurement. M. FITZGERALD, IRRI Philippines and School of Agriculture and Food Science, University of Qld, Australia
Effect of harvest/drying/storage/milling conditions on fissure formation. T. SIEBENMORGEN, University of Arkansas, Fayetteville, AR, U.S.A.
Rice quality standardization and measurement. Presenter To Be Announced.
Quality at the micro level. D. WOOD. USDA ARS WRRC, Albany, CA, U.S.A.
Instrumentation for measuring quality. Presenter To Be Announced.
Industrial issues of rice. Presenter To Be Announced.
Round table discussion of methods and standard: 1) Degree of chalky, 2) Stress cracks, 3) Degree of milling, and 4) Other defects: Broken rice; foreign material etc.
