High resolution melting analysis as a new approach to detect almond DNA encoding for Pru du 5 allergen in foods

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 1062-1069

  Costa, Joana ^a   Mafra, Isabel ^a   Oliveira, M Beatriz P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Allergen detection; Almond; Food allergies; HRM analysis; Real time PCR

Indexed keywords

ALLERGEN DETECTION; ALMOND; FOOD ALLERGIES; HRM ANALYSIS; REAL-TIME PCR;

ALLERGIES; GENE ENCODING; MELTING; PROCESSED FOODS;

POLYMERASE CHAIN REACTION;

FOOD ALLERGEN; PRU DU 5 ALLERGEN; UNCLASSIFIED DRUG;

ALMOND; ANALYTIC METHOD; ARTICLE; CONCENTRATION (PARAMETERS); DNA DETERMINATION; FOOD ALLERGY; FOOD ANALYSIS; FRUIT; GENETIC PROCEDURES; HIGH RESOLUTION MELTING ANALYSIS; IMMUNE RESPONSE; NONHUMAN; NUCLEOTIDE SEQUENCE; QUANTITATIVE ASSAY; REAL TIME POLYMERASE CHAIN REACTION; ROSACEAE; SENSITIVITY AND SPECIFICITY; SEQUENCE ANALYSIS;

PRUNUS DULCIS; ROSACEAE;

EID: 84858337230     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.077     Document Type: Article

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