Specific detection of banana residue in processed foods using polymerase chain reaction

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8145-8151

  Sakai, Yumiko ^a   Ishihata, Kimie ^b   Nakano, Shigeru ^b   Yamada, Toshihiro ^b   Yano, Takeo ^a,e   Uchida, Kouji ^a   Nakao, Yoshiki ^a   Urisu, Atsuo ^c   Adachi, Reiko ^d   Teshima, Reiko ^d   Akiyama, Hiroshi ^d  

^a Oriental Yeast Co Ltd   (Japan)

^b Shiga 525 0055   (Japan)

^c FUJITA HEALTH UNIVERSITY BANTANE HOSPITAL   (Japan)

^d NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^e MIE UNIVERSITY   (Japan)

Author keywords

Allergen; banana; polymerase chain reaction; real time polymerase chain reaction; ribulose 1,5 bisphosphate carboxylase gene

Indexed keywords

RIBULOSEBISPHOSPHATE CARBOXYLASE; VEGETABLE PROTEIN;

ARTICLE; BANANA; ENZYMOLOGY; EVALUATION; FOOD ALLERGY; FOOD INDUSTRY; GENETICS; HUMAN; IMMUNOLOGY; METHODOLOGY; POLYMERASE CHAIN REACTION; QUALITY CONTROL; SAFETY; STANDARD; EVALUATION STUDY; FOOD HYPERSENSITIVITY; MUSA; PROCEDURES; PRODUCT SAFETY; STANDARDS;

CONSUMER PRODUCT SAFETY; FOOD HYPERSENSITIVITY; FOOD-PROCESSING INDUSTRY; HUMANS; MUSA; PLANT PROTEINS; POLYMERASE CHAIN REACTION; QUALITY CONTROL; RIBULOSE-BISPHOSPHATE CARBOXYLASE;

EID: 77954882687     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100675c     Document Type: Article

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