Specific detection of wheat residues in processed foods by polymerase chain reaction

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 10, 2007, Pages 2561-2564

  Yamakawa, Hirohito ^a   Akiyama, Hiroshi ^b   Endo, Yumi ^a   Miyatake, Kiyoko ^a   Sakata, Kozue ^b   Sakai, Shinobu ^b   Toyoda, Masatake ^c   Urisu, Atsuo ^d  

^a NISSHIN SEIFUN GROUP INC   (Japan)

^b NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^c JISSEN WOMEN'S UNIVERSITY   (Japan)

^d FUJITA HEALTH UNIVERSITY BANTANE HOSPITAL   (Japan)

Author keywords

Common wheat; Detection method; Food allergy; Polymerase chain reaction (PCR); Triticum aestivum L.

Indexed keywords

ALLERGIES; ENZYME ACTIVITY; FOOD PRODUCTS; SENSITIVITY ANALYSIS;

COMMERCIAL FOOD PRODUCTS; DETECTION METHOD; FOOD ALLERGY; POLYMERASE CHAIN REACTION (PCR);

CROPS;

DNA;

ARTICLE; COMPARATIVE STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; GENETICS; METHODOLOGY; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; WHEAT;

DNA; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY; TRITICUM;

TRITICUM AESTIVUM;

EID: 36148966576     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70251     Document Type: Article

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