Comparative studies of the quantification of genetically modified organisms in foods processed from maize and soy using trial producing

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 6, 2005, Pages 2060-2069

  Yoshimura, Tomoaki ^a   Kuribara, Hideo ^b,c   Kodama, Takashi ^b,c   Yamata, Seiko ^d   Futo, Satoshi ^e   Watanabe, Satoshi ^f   Aoki, Nobutaro ^g   Iizuka, Tayoshi ^h   Akiyama, Hiroshi ⁱ   Maitani, Tamio ⁱ   Naito, Shigehiro ^c   Hino, Akihiro ^c  

^a ASAHI BREWERIES LTD   (Japan)

^b Ctr Food Qual Labeling Consum S   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^d Fertilizer and Feed Inspection Service   (Japan)

^e FASMAC Co   (Japan)

^f House Foods Corporation   (Japan)

^g JAPAN FOOD RESEARCH LABORATORIES   (Japan)

^h Japan Inspection Association of Food and Food Industry Environment   (Japan)

ⁱ NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Boiled beans; Corn chips; Corn puffs; Cornmeal; Cornstarch; Genetically modified organism; Glycine max; Processed food; Quantitative analysis; Soy milk; Tofu; Zea mays

Indexed keywords

STARCH;

AMPLICON; ANION EXCHANGE; ARTICLE; COMPARATIVE STUDY; DNA DEGRADATION; DNA EXTRACTION; DNA SEQUENCE; FOOD PROCESSING; GEL ELECTROPHORESIS; GENETICALLY MODIFIED CROP; MAIZE; QUANTITATIVE ANALYSIS; SOYBEAN; SOYBEAN MILK; TECHNIQUE;

ANIMALS; DNA, PLANT; DNA, RECOMBINANT; DRUG RESISTANCE; FOOD ANALYSIS; FOOD HANDLING; HEAT; HERBICIDES; INSECTS; PLANTS, GENETICALLY MODIFIED; SEEDS; SOYBEANS; ZEA MAYS;

GLYCINE MAX; INSECTA; PHASEOLUS (ANGIOSPERM); ZEA MAYS;

EID: 20144371329     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0483265     Document Type: Article

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