Skip to main content
padlock icon - secure page this page is secure

Quantification of Soy Proteins by Association of Immunohistochemistry and Video Image Analysis

Buy Article:

$63.00 + tax (Refund Policy)

Soy proteins are used in products of pork butchery for their binding properties and/or their protein content. French legislation limits the addition of binding proteins to 2% in some meat products. Current detection methods are unable to quantify vegetable proteins in these products: the results differ according to the manufacturing process. We have developed a method to quantify these proteins by using immunohistochemical techniques associated with image analysis. This process is based on measuring the areas occupied by labeled soy proteins in sections mounted on slides, and not on estimating amounts of proteins in solution.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics


Document Type: Research Article

Publication date: March 1, 1999

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more