Effect of thermal processing on the performance of the novel single-tube nested real-time PCR for the detection of walnut allergens in sponge cakes

Food Research International

Volumn 54, Issue 2, 2013, Pages 1722-1729

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

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Food allergens; Juglans regia; Real time PCR; Sponge cakes; Walnut detection

Indexed keywords

ALLERGENS; BAKERIES; BAKERY PRODUCTS; COST EFFECTIVENESS; DNA; HEALTH RISKS; HEAT TREATMENT; PROCESSED FOODS;

DETECTION AND QUANTIFICATIONS; EFFECT OF HEAT TREATMENTS; FOOD ALLERGEN; JUGLANS REGIA; LIMIT OF DETECTION; REAL-TIME PCR; REAL-TIME PCR ASSAY; SPONGE CAKES;

POLYMERASE CHAIN REACTION;

JUGLANS; JUGLANS REGIA;

EID: 84887008442     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.047     Document Type: Article

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