Qualitative and quantitative detection of protein and genetic traits in genetically modified food

dc.contributor.author	Μαρκουλάτος, Παναγιώτης	el
dc.contributor.author	Σιάφακας, Νικόλαος Μ.	el
dc.contributor.author	Παπαθωμά, Α.	el
dc.contributor.author	Νερατζής, Ηλίας Θ.	el
dc.contributor.author	Βέτζιος, Β.	el
dc.date.accessioned	2015-05-22T11:04:10Z
dc.date.available	2015-05-22T11:04:10Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10886
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.tandfonline.com/doi/abs/10.1081/FRI-200029418	el
dc.subject	Gmos
dc.subject	Qualitative
dc.subject	Ποιοτικός
dc.subject	Quantitative detection methods
dc.subject	Ποσοτικές Μέθοδοι ανίχνευσης
dc.title	Qualitative and quantitative detection of protein and genetic traits in genetically modified food	en
heal.type	journalArticle
heal.secondaryTitle	a new approach	en
heal.classification	Biological Sciences
heal.classification	Biotechnology
heal.classification	Βιολογικές επιστήμες
heal.classification	Βιοτεχνολογία
heal.classificationURI	http://lod.nal.usda.gov/127348
heal.classificationURI	http://zbw.eu/stw/descriptor/15635-3
heal.classificationURI	N/A-Βιολογικές επιστήμες
heal.classificationURI	N/A-Βιοτεχνολογία
heal.contributorName	Ντουρτόγλου, Βασίλειος Γ.	el
heal.contributorName	Moncany, Maurice L. J.	en
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2004-08
heal.bibliographicCitation	Markoulatos, P., Siafakas, N. M., Papathoma, A., Nerantzis, E., Betzios, B, et. al. (2004). Alleviation of stuck wine fermentations using salt-preconditioned yeast. "Food Reviews International", 20(3), August 2004. pp. 275–296. Available from: http://www.tandfonline.com/doi/abs/10.1081/FRI-200029418. [Accessed 06/02/2007]	en
heal.abstract	Qualitative and quantitative detection of protein and genetic traits in genetically modified food was discussed. The new approach review, protein and DNA based methods, such as enzyme linked immunosorbent assay, western bolts and qualitative and quantitative polymerase chain reaction. Quantitative GMO detection method measure GMO contents of samples in relation to reference material. It is observed that the rapidly increasing number of GM foods on the markets demand the development or more advanced multidetection systems, such as microarray technologies.	en
heal.journalName	Food Reviews International	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true