Suitability of real-time quantitative polymerase chain reaction and enzyme-linked immunosorbent assay for cry9C detection in Mexican corn tortillas: Fate of DNA and protein after alkaline cooking

Journal of AOAC International

Volumn 87, Issue 3, 2004, Pages 639-646

  Quirasco, Maricarmen ^a   Schoel, Bernd ^b   Plasencia, Javier ^a   Fagan, John ^b   Galvez, Amanda ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b Genetic ID NA Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOASSAY; DEGRADATION; DNA; ELECTROPHORESIS; ENZYME KINETICS; GELS; GRAIN (AGRICULTURAL PRODUCT); HEAT TREATMENT; NUTRITION; PROTEINS; SOLVENT EXTRACTION; SPECTROPHOTOMETRY;

ALKALINE COOKING; CHAIN REACTIONS; MASA PRODUCTS; NIXTAMALIZED PRODUCTS;

FOOD PRODUCTS;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

ALKALI; PLANT DNA; VEGETABLE PROTEIN;

ANALYTICAL EQUIPMENT; ARTICLE; CHEMISTRY; COOKING; ENZYME LINKED IMMUNOSORBENT ASSAY; FLOUR; FOOD HANDLING; GENETICALLY MODIFIED FOOD; MAIZE; PHYSICAL CHEMISTRY; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; TRANSGENIC PLANT;

ALKALIES; CHEMISTRY, PHYSICAL; COOKERY; DNA, PLANT; ENZYME-LINKED IMMUNOSORBENT ASSAY; FLOUR; FOOD HANDLING; FOOD, GENETICALLY MODIFIED; PLANT PROTEINS; PLANTS, GENETICALLY MODIFIED; REAGENT KITS, DIAGNOSTIC; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; ZEA MAYS;

EID: 3042783113     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/87.3.639     Document Type: Article

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