Assessment of DNA degradation induced by thermal and UV radiation processing: Implications for quantification of genetically modified organisms

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2130-2136

  Ballari, Rajashekhar V ^a   Martin, Asha ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

DNA degradation; Food processing; Genetically modified organisms; GMO quantification; Real time PCR; UV irradiation

Indexed keywords

BIOLOGY; DNA; DNA SEQUENCES; FOOD PROCESSING; IRRADIATION; PHOTODEGRADATION; PROCESSED FOODS;

DNA DEGRADATION; GENETICALLY MODIFIED ORGANISMS; GMO QUANTIFICATION; REAL-TIME PCR; UV IRRADIATION;

POLYMERASE CHAIN REACTION;

ZEIN;

AGAR GEL ELECTROPHORESIS; AMPLICON; ARTICLE; AUTOCLAVE; CONTROLLED STUDY; DNA DEGRADATION; DNA SEQUENCE; FOOD PROCESSING; GENE DOSAGE; HEAT TREATMENT; HEATING; LIMIT OF QUANTITATION; MAIZE; MICROWAVE IRRADIATION; NONHUMAN; PLASMID; POLYMERASE CHAIN REACTION; PROCESS TECHNOLOGY; PROMOTER REGION; QUANTITATIVE ASSAY; REAL TIME POLYMERASE CHAIN REACTION; TRANSGENIC ORGANISM; ULTRAVIOLET IRRADIATION;

ZEA MAYS;

EID: 84879043503     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.032     Document Type: Article

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