Development and Evaluation of a Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid Detection of Pistachio (Pistacia vera) in Food Samples

Pistachio consumption has increased significantly, mostly due to their potential health effects and their good organoleptic properties. However, pistachio is also an important food allergen and therefore, it is necessary to develop an appropriate method to detect this nut in foodstuffs. In this work...

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Veröffentlicht in:	Food analytical methods 2020-03, Vol.13 (3), p.658-666
Hauptverfasser:	Mao, Ruifeng, Xie, Kaiwen, Zhao, Menghuan, Li, Mengqiu, Lu, Lu, Liu, Yu, Wu, Qian, Chen, Yingying, Zhang, Tong, Diao, Enjie
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergens Analytical Chemistry Assaying Autoclaving Binary mixtures Chemistry Chemistry and Materials Science Chemistry/Food Science Deoxyribonucleic acid DNA Food Food allergies Food consumption Food Science Hazelnuts Macadamia nuts Microbiology Nuts Organoleptic properties Peanuts Pistachio nuts Soybeans Walnuts
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