Fate of maize DNA during steeping, wet-milling, and processing

Cereal Chemistry

Volumn 76, Issue 3, 1999, Pages 371-374

  Gawienowski, Margaret C ^a   Eckhoff, Steven R ^a   Yang, Ping ^a   Rayapati, P John ^b   Binder, Thomas ^b   Briskin, Donald P ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b ARCHER DANIELS MIDLAND COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DNA SEQUENCES; FOOD PRODUCTS; MILLING (MACHINING); POLYMERASE CHAIN REACTION; STARCH; SULFUR DIOXIDE;

COUNTER CURRENT; DETECTION SYSTEM; DNA CONTENT; FIBRE FRACTIONS; GENETICALLY MODIFIED ORGANISMS; MAIZE KERNELS; PCR METHOD; PCR-BASED DETECTION; WET MILLING; WET-PROCESSING;

DNA;

PLANT DNA;

ARTICLE; CEREAL; DNA DEGRADATION; DNA DETERMINATION; FOOD PROCESSING; MAIZE; POLYMERASE CHAIN REACTION;

EMBRYOPHYTA; ZEA MAYS;

EID: 0033024814     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.3.371     Document Type: Article

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