About: Double Labeling in Meat Products

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was to elaborate a protocol for simultaneous immunohistochemical detection of wheat and soy proteins in meat products. These additives are common ingredients in many meat product recipes and, sometimes, the producers use them as a substitution for meat of high quality. If the producer does not list these ingredients on the package, consumers are deceived and their health can also be negatively influenced in case they are sensitive to these additives with allergenic potential. Plant proteins are completely forbidden in some meat products for hygienic purposes. Due to the preceding, detection methods enabling inspection bodies to check products entering the market in an easy, quick, and reliable way have been developed in recent years. Besides ELISA reference method that was used as a control, the above stated proteins can also be demonstrated by means of immunohistochemical detection. Unlike others, application of this method allows for simultaneous evaluation of several product p The aim of this study was to elaborate a protocol for simultaneous immunohistochemical detection of wheat and soy proteins in meat products. These additives are common ingredients in many meat product recipes and, sometimes, the producers use them as a substitution for meat of high quality. If the producer does not list these ingredients on the package, consumers are deceived and their health can also be negatively influenced in case they are sensitive to these additives with allergenic potential. Plant proteins are completely forbidden in some meat products for hygienic purposes. Due to the preceding, detection methods enabling inspection bodies to check products entering the market in an easy, quick, and reliable way have been developed in recent years. Besides ELISA reference method that was used as a control, the above stated proteins can also be demonstrated by means of immunohistochemical detection. Unlike others, application of this method allows for simultaneous evaluation of several product p (en)
Title	Double Labeling in Meat Products Double Labeling in Meat Products (en)
skos:prefLabel	Double Labeling in Meat Products Double Labeling in Meat Products (en)
skos:notation	RIV/62157124:16270/10:00002852!RIV11-MSM-16270___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Řezáčová Lukášková, Zuzana Tremlová, Bohuslava Reichová, Aneta
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	255174
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/10:00002852
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	gliadin; soy protein; immunohistochemical method; double labeling (en)
http://linked.open.../riv/klicoveSlovo	gliadin double labeling soy protein immunohistochemical method
http://linked.open...ontrolniKodProRIV	[D80AD9241475]
http://linked.open...v/mistoKonaniAkce	Rio de Janeiro, Brazil
http://linked.open...i/riv/mistoVydani	Rio de Janeiro
http://linked.open...i/riv/nazevZdroje	Proceedings of the 17th International Microscopy Congress
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Reichová, Aneta Tremlová, Bohuslava Řezáčová Lukášková, Zuzana
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Society for microscopy and microanalysis
https://schema.org/isbn	978-85-63273-06-2
http://localhost/t...ganizacniJednotka	16270

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