Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Peter SIEKEL"'
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 4, Pp 376-381 (2013)
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low
Externí odkaz:
https://doaj.org/article/b091ae1f05804b5fac8c893ae1fca770
Publikováno v:
Potravinarstvo, Vol 6, Iss 4, Pp 5-10 (2012)
Maize MON 810 (Zea mays L.) represents the majority of genetically modified food crops. It is the only transgenic cultivar grown in the EU (European Union) countries and food products with its content higher than 0.9 % must be labelled. This study wa
Externí odkaz:
https://doaj.org/article/efda6743b2a7443da4d57629c51c8899
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 337-345 (2011)
The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was checked by PCR and visualised by agarose gel electr
Externí odkaz:
https://doaj.org/article/3b9c3acb88e947ff8440b7d9b2f32032
Publikováno v:
Journal of AOAC INTERNATIONAL. 101:1864-1867
Background: Hazelnuts, being a frequent agent of allergenic reactions, need to be detected in food products. Thus, it is necessary to develop and further investigate appropriate methods for detection. Objective: The aim of the study was to compare th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::656a6de704182d8e8bf1fd75d15772fe
https://doi.org/10.5740/jaoacint.18-0017
https://doi.org/10.5740/jaoacint.18-0017
Autor:
Katarína Šoltys, Peter Siekel, Tomáš Kuchta, Anneluise Mader, Tomáš Szemes, Matej Planý, Jaroslav Budis
Publikováno v:
Food Control. 83:118-122
A broad-range culture-independent method was developed and evaluated regarding its sensitivity of detection of pathogenic bacteria in spices and herbs, with focus on paprika powder. The method involved DNA extraction using cetyltrimethylammonium brom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e08c25ea3c4b7de49d84725d469adfe8
https://doi.org/10.1016/j.foodcont.2016.12.026
https://doi.org/10.1016/j.foodcont.2016.12.026
Autor:
Janka Lopašovská, Tereza Cabicarová, Peter Siekel, Anneluise Mader, Jana Minarovičová, Tomáš Kuchta, Eva Kaclíková
Publikováno v:
Food Control. 83:85-89
A culture-independent method was developed for quantification of pathogenic bacteria in spices and herbs. The method is based on DNA extraction using cetyltrimethylammonium bromide (CTAB) and on real-time polymerase chain reaction (PCR). When evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4695c4193abaedda5c95340cff463f46
https://doi.org/10.1016/j.foodcont.2016.12.025
https://doi.org/10.1016/j.foodcont.2016.12.025
Publikováno v:
Nova Biotechnologica et Chimica, Vol 15, Iss 1, Pp 23-34 (2016)
Knowledge about diversity and taxonomic structure of the microbial population present in traditional fermented foods plays a key role in starter culture selection, safety improvement and quality enhancement of the end product. Aim of this study was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aa7367cab55cbd6ee4680d9336a4ef9
https://doi.org/10.1515/nbec-2016-0003
https://doi.org/10.1515/nbec-2016-0003
Publikováno v:
Acta Histochemica. 113:631-635
A synthetic substrate replacing lactose has facilitated application of a simple, rapid and sensitive method for the identification and determination of extracellular and intracellular gherkin lactase. The intracellular enzyme activity was estimated f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdae1d3a9b3ea4594099e667a9e7f734
https://doi.org/10.1016/j.acthis.2010.07.004
https://doi.org/10.1016/j.acthis.2010.07.004
Publikováno v:
Food Analytical Methods. 3:211-218
Processing of raw plant materials causes occurrence of degraded DNA in foods. The effect of DNA degradation on amplification and quantification of transgenic and non-transgenic DNA in raw and experimentally thermally processed foods was studied. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c6820572e1e9fd639a64a377899b050
https://doi.org/10.1007/s12161-009-9115-y
https://doi.org/10.1007/s12161-009-9115-y
Publikováno v:
Acta Histochemica. 108:401-406
Summary A simple, rapid and reproducible procedure for the identification and determination of extracellular saccharase from culture medium of watermelon cell suspension cultures is described. The culture medium (without cells) was used for the ident
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dbb1ccbf99d9ee19497f6232b33e64e
https://doi.org/10.1016/j.acthis.2006.05.003
https://doi.org/10.1016/j.acthis.2006.05.003