Nanobiosensor for the detection and quantification of pork adulteration in meatball formulation

Journal of Experimental Nanoscience

Volumn 9, Issue 2, 2014, Pages 152-160

  Ali, M E ^a   Hashim, U ^a   Mustafa, S ^b   Che Man, Y B ^b   Adam, Tijjani ^a   Humayun, Q ^a  

^a UNIVERSITY MALAYSIA PERLIS   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

emulsified meat; hybrid nanobiosensor; hybridisation kinetics; hyperbolic relationship; template DNA stability

Indexed keywords

DETECTION AND QUANTIFICATIONS; DNA STABILITY; ENVIRONMENTAL MONITORING; HYBRIDISATION; HYPERBOLIC RELATIONSHIP; IDENTIFICATION TECHNIQUES; NANOBIOSENSOR; PROCESSED MEAT PRODUCTS;

BIOSENSORS; DNA; EMULSIFICATION; POLYMERASE CHAIN REACTION; SCREENING;

MEATS;

DNA;

ANIMAL TISSUE; ARTICLE; BEEF; BIOSENSOR; DNA SEQUENCE; ENVIRONMENTAL MONITORING; FOOD ANALYSIS; FOOD PROCESSING; GENETIC SCREENING; HYBRIDIZATION; KINETICS; MEATBALL PREPARATION; NANOBIOSENSOR; NONHUMAN; POLYMERASE CHAIN REACTION; PORK; PRIORITY JOURNAL;

EID: 84891501772     PISSN: 17458080     EISSN: 17458099     Source Type: Journal    
DOI: 10.1080/17458080.2011.640946     Document Type: Article

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