title: Specific detection of buckwheat residues in processed foods by polymerase chain reaction.
abstract: A specific and qualitative detection method for buckwheat in foods using the polymerase chain reaction (PCR) was developed. Trace amounts of buckwheat in commercial food products were qualitatively detected by this method. It should be reliable for detecting buckwheat residues in processed foods and practical for monitoring the labeling system for allergenic food materials.
authors.affiliation: Nisshin Seifun Group, Inc., Fujimino, Saitama, Japan.
authors.forename: Hirohito
authors.initials: H
authors.lastname: Yamakawa
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Yumi
authors.initials: Y
authors.lastname: Endo
authors.forename: Kiyoko
authors.initials: K
authors.lastname: Miyatake
authors.forename: Shinobu
authors.initials: S
authors.lastname: Sakai
authors.forename: Kazunari
authors.initials: K
authors.lastname: Kondo
authors.forename: Masatake
authors.initials: M
authors.lastname: Toyoda
authors.forename: Atsuo
authors.initials: A
authors.lastname: Urisu
authors.forename: Reiko
authors.initials: R
authors.lastname: Teshima
mesh_terms: D019612:Fagopyrum / Q000235:genetics*; D005504:Food Analysis; D005506:Food Contamination; D010940:Plant Proteins / Q000235:genetics; D016133:Polymerase Chain Reaction
chemical_list: D010940:Plant Proteins