Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Polymerase chain reaction (PCR) of puroindoline b and ribosomal/puroindoline b multiplex PCR for the detection of common wheat (Triticum aestivum) in Italian pasta

Polymerase chain reaction (PCR) of puroindoline b and ribosomal/puroindoline b multiplex PCR for... Italian traditional pasta is manufactured using Triticum durum semolina. Italian national legislation excludes the use of Triticum aestivum to prepare this traditional food and permits a contamination of durum wheat by T. aestivum in a maximum content of 3%. However, the use of soft wheat is frequent in other European countries. The protection of traditional pasta requires a sensible technique, possibly by passing the use of protein as molecular marker. In fact, proteins are easily denatured by thermal technologies (high-temperature dried pasta). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Polymerase chain reaction (PCR) of puroindoline b and ribosomal/puroindoline b multiplex PCR for the detection of common wheat (Triticum aestivum) in Italian pasta

Download PDF
6 pages

Loading next page...
 
/lp/springer-journals/polymerase-chain-reaction-pcr-of-puroindoline-b-and-ribosomal-b2iYn3DR8T

References (1)

Publisher
Springer Journals
Copyright
Copyright © 2003 by Springer-Verlag
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
DOI
10.1007/s00217-002-0634-7
Publisher site
See Article on Publisher Site

Abstract

Italian traditional pasta is manufactured using Triticum durum semolina. Italian national legislation excludes the use of Triticum aestivum to prepare this traditional food and permits a contamination of durum wheat by T. aestivum in a maximum content of 3%. However, the use of soft wheat is frequent in other European countries. The protection of traditional pasta requires a sensible technique, possibly by passing the use of protein as molecular marker. In fact, proteins are easily denatured by thermal technologies (high-temperature dried pasta).

Journal

European Food Research and Technology – Springer Journals

Published: Mar 28, 2003

There are no references for this article.