Detection of allergenic ingredients using real-time PCR: A case study on hazelnut (Corylus avellena) and soy (Glycine max)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 20, 2011, Pages 10803-10814

  Platteau, Céline ^a   De Loose, Marc ^a   De Meulenaer, Bruno ^b   Taverniers, Isabel ^a  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

allergen detection; Corylus avellana; food allergy; Glycine max; hazelnut; PCR; soy

Indexed keywords

ALLERGEN DETECTION; CORYLUS AVELLANA; FOOD ALLERGIES; GLYCINE MAX; HAZELNUT; PCR; SOY;

ALLERGIES; AMINO ACIDS; ANTIGENS; FOOD PRODUCTS; LAWS AND LEGISLATION;

POLYMERASE CHAIN REACTION;

ALLERGEN;

ARTICLE; EUROPE; FOOD ALLERGY; FOOD PACKAGING; GENETICS; HAZELNUT; IMMUNOLOGY; LEGAL ASPECT; METHODOLOGY; REAL TIME POLYMERASE CHAIN REACTION; REFERENCE VALUE; SOYBEAN;

ALLERGENS; CORYLUS; EUROPE; FOOD HYPERSENSITIVITY; FOOD LABELING; REAL-TIME POLYMERASE CHAIN REACTION; REFERENCE VALUES; SOYBEANS;

CORYLUS; CORYLUS AVELLANA; GLYCINE MAX;

EID: 80054999119     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202110f     Document Type: Article

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