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dc.contributor.authorSłowianek, Marta
dc.contributor.authorMajak, Iwona
dc.date.accessioned2015-06-03T11:11:21Z
dc.date.available2015-06-03T11:11:21Z
dc.date.issued2011
dc.identifier.citationBiotechnology and Food Science, 2011 Vol.75 nr 2 s.39-44
dc.identifier.issn2084-0136
dc.identifier.other0000035866
dc.identifier.otherKontynuacja Zeszytów Naukowych Politechniki Łódzkiej, serii Chemia Spożywcza i Biotechnologia.
dc.identifier.urihttp://hdl.handle.net/11652/266
dc.description.abstractMany allergens, such as hazelnut, peanut, charlock, celery, sesame, lupine, walnut, almond, macadamia nut, hickory, pistachio, wheat gliadins, may be present in food products, however, undeclared or as unintentional additives. Due to the growing number of allergic reactions, it is crucial to have fast, reliable methods of allergen detection in processed food products. This review summarizes the recent methods of allergen detection in food products based on PCR reactions, namely PCR-ELISA, Real-time PCR, PCR-PNA-HPLC, Duplex PCR and Multiplex Real-time PCR, describing their principles, applications, detection limits, drawbacks and advantages.en_EN
dc.formatapplication/pdf
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology. Pressen_EN
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Scienceen_EN
dc.titleMethods of allergen detection based on DNA analysisen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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