Tracing transgenic maize as affected by breadmaking process and raw material for the production of a traditional maize bread, broa

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 687-692

  Fernandes, Telmo J R ^a   Oliveira, M Beatriz P P ^a   Mafra, Isabel ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

DNA degradation; GMO detection; Maize bread; Processing; Quantitative real time PCR; Traceability

Indexed keywords

DNA DEGRADATION; GMO DETECTIONS; MAIZE BREAD; QUANTITATIVE REAL TIME PCR; TRACEABILITY;

BREADMAKING; DNA; DNA SEQUENCES; FOOD PRODUCTS; PLANTS (BOTANY); PROCESSING;

POLYMERASE CHAIN REACTION;

PLANT DNA;

ARTICLE; BREAD; COOKING; DNA DEGRADATION; DNA EXTRACTION; DOUGH; GENE AMPLIFICATION; GENE SEQUENCE; HEATING; MAIZE; NONHUMAN; REAL TIME POLYMERASE CHAIN REACTION; TRANSGENIC CROP;

BREAD; COOKING; FLOUR; FOOD, GENETICALLY MODIFIED; PLANTS, GENETICALLY MODIFIED; POLYMERASE CHAIN REACTION; PORTUGAL; ZEA MAYS;

SECALE CEREALE; SEMOLINA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84870653148     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.068     Document Type: Article

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