Objetivo
To protect national and EC law and protect EC funds from fraud and maintain consumer and trade confidence, it is of paramount importance that enforcement, customs and trade laboratories have access to reliable methodolody to detect the adulteration of Durum pasta products with common wheat.
Existing analytical procedures for detection of common wheat adulteration are very subjective, are only semi-quantitative at best, and cannot be used on pasta products prepared using recently introduced high temperature drying. The aim of this project is therefore to develop several fully validated analytical procedures capable of detecting and quantifying common wheat in Durum wheat pasta products prepared using high temperature drying.
The methods to be further developed and evaluated by intercomparisons are:
- electrophoretic detection and determination of common wheat omega-gliadins;
- HPLC detection and determination of common wheat omega- and gamma-gliadins;
- immunological determination of common wheat antigens;
- immunological detection of common wheat friabilin.
Six partners / participants will perform the method development and basic validation studies; methods will then be further validated by large scale intercomparisons between EC enforcement, customs and trade laboratories. An industrial participant will also prepare standard pasta's of known composition and varied but known processing history for use as transfer standards.
Ámbito científico
Tema(s)
Data not availableConvocatoria de propuestas
Data not availableRégimen de financiación
CSC - Cost-sharing contractsCoordinador
TW11 0LY TEDDINGTON
Reino Unido