Improvements in Methods to Detect Wheat in Heat-processed Foods by Real-time PCR
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Published:2020
Issue:4
Volume:26
Page:517-526
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ISSN:1344-6606
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Container-title:Food Science and Technology Research
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language:en
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Short-container-title:FSTR
Author:
Miyazaki Etsuko1, Kawasaki Megumi1, Miyamoto Michihiko1, Nakamuta Keiko1, Miyamoto Takahisa2
Affiliation:
1. Fukuoka City Institute of Health and Environment 2. Laboratory of Food Hygienic Chemistry, Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference19 articles.
1. Allen, K., Turner, P., Pawankar, R., Taylor, S., Sicherer, S., Lack, G., Rosario, N., Ebisawa, N., Wong, G., Mills, E., Beyer, K., Fiocchi, A., and Sampson, H. (2014), Precautionaly labelling of foods for allergen contact: are ready for a global framework? World Allergy Organization Jornal, 7, 10 2. Consumer Affairs Agency Notification (2015) No. 139. 3. Fujita, Y., Murakami, K., and Haraguchi, H. (2012). Comparison of DNA extraction method for wheat foods. J. Jpn. Soc. Food Sci. Technol.(Nippon Shokuhin Kagaku Kogaku Kaishi), 59, 414-421 (in Japanese). 4. Hagino, K., Matsumoto H., Ushiyama, H., and Takano, I. (2010). Examination of Allergens (Wheat) in Processed foods by PCR method. Kagakuseibutsusougoukanri, 6, 36-42 (in Japanese). 5. Hashimoto, H., Makabe, Y., Hasegawa, Y., Sajiki, J., and Miyamoto, F. (2008). Detection of wheat as an allergenic substances in food by a nested PCR method. J. Food Hyg. Soc. Jpn (Shokuhin Eiseigaku Zassi), 49, 23-30 (in Japanese).
Cited by
2 articles.
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