Assessing the digestibility of genetically modified soybean: Physiologically based in vitro digestion and fermentation model

Food Research International

Volumn 43, Issue 1, 2010, Pages 40-45

  Shim, Soon Mi ^a   Choi, Mi Hee ^b   Park, Sun Hee ^c   Gu, Yong Ui ^c   Oh, Jae Myoung ^c   Kim, Sol ^c   Kim, Hae Yeong ^d   Kim, Gun Hee ^b   Lee, YongSoo ^b  

^a Ewha Womans University   (South Korea)

^b Duksung Women's University   (South Korea)

^c Korea Food and Drug Administration   (South Korea)

^d Kyung Hee University   (South Korea)

Author keywords

CP4EPSPS; Digestibility; Fermentation; GM soybean; Physiologically based in vitro digestion; SDS PAGE; Western blotting

Indexed keywords

ALLERGENICITY; COLON CANCER; FERMENTATION PRODUCTS; GASTRIC FLUIDS; GENETICALLY MODIFIED FOOD; GENETICALLY MODIFIED SOYBEANS; GM SOYBEAN; IN-VITRO; NO FORMATION; SDS-PAGE; WESTERN BLOTTING;

AGRICULTURE; DIFFUSERS (OPTICAL); ELECTROPHORESIS; FERMENTATION; FOOD SUPPLY; GRANULAR MATERIALS; PROTEINS;

PHYSIOLOGICAL MODELS;

GLYCINE MAX;

EID: 72549103276     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.08.011     Document Type: Article

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