Abstract
Abstract Because food ingredients are sometimes considered as causative factors in IgE mediated food allergies, DNA-based tests may prove to be very useful to establish whether allergenic species have been used in foodstuffs production. The development of two SYBR ® GreenER™ Real-Time PCR assays, targeting Pru 1 and rbcL genes, based on melting curve analysis, to detect allergen species in food has been presented. Applicability of these methods was assessed with several commercial products containing processed almond.
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