Validation of end-point and real-time PCR methods for the rapid detection of soy allergen in processed products

Food Additives and Contaminants - Part A

Volumn 27, Issue 4, 2010, Pages 426-432

  Espiñeira, Montserrat ^a   Herrero, Beatriz ^a   Vieites, Juan M ^a   Santaclara, Francisco J ^a  

^a ANFACO CECOPESCA   (Spain)

Author keywords

Additives; Authenticity; Canned foods; Fish and fish products; In house validation; Meat; Molecular biology; PCR

Indexed keywords

FOOD ALLERGEN; LECTIN; SOYBEAN PROTEIN;

ARTICLE; BREAD; ENZYME LINKED IMMUNOSORBENT ASSAY; FISH; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; MEAT; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; PROTEIN DETERMINATION; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; RELIABILITY; SENSITIVITY AND SPECIFICITY; VALIDATION PROCESS;

GLYCINE MAX;

EID: 77949517165     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440040903493777     Document Type: Article

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