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Threshold Level and Traceability of Roundup Ready® Soybeans in Tofu Production.

Overview of attention for article published in Food Technology & Biotechnology, January 2017
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Title
Threshold Level and Traceability of Roundup Ready® Soybeans in Tofu Production.
Published in
Food Technology & Biotechnology, January 2017
DOI 10.17113/ftb.55.04.17.5192
Pubmed ID
Authors

Zorica Nikolić, Gordana Petrović, Dejana Panković, Maja Ignjatov, Dragana Marinković, Milan Stojanović, Vuk Đorđević

Abstract

The aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready®soybeans (RRS) at 0.9, 2, 3 and 5% (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5% RRS, where GMO content was reduced to (2.28±0.23) and (2.74±0.26) %, respectively. However, heating at 100 °C for 10 min did not cause significant degradation of DNA in all samples. The content of RRS in the final product, tofu, was reduced tenfold during processing, ranging from 0.07 to 0.46%, which was below the labelling threshold level. The results are discussed in terms of global harmonization of GMO standards, which could have the positive effect on the trade of lightly processed foodstuffs such as tofu, especially regarding the labelling policies.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 26 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 26 100%

Demographic breakdown

Readers by professional status Count As %
Lecturer 4 15%
Student > Master 4 15%
Student > Bachelor 3 12%
Researcher 2 8%
Student > Ph. D. Student 2 8%
Other 3 12%
Unknown 8 31%
Readers by discipline Count As %
Medicine and Dentistry 2 8%
Engineering 2 8%
Biochemistry, Genetics and Molecular Biology 2 8%
Business, Management and Accounting 2 8%
Agricultural and Biological Sciences 2 8%
Other 6 23%
Unknown 10 38%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 16 March 2018.
All research outputs
#20,788,780
of 25,540,105 outputs
Outputs from Food Technology & Biotechnology
#71
of 127 outputs
Outputs of similar age
#321,189
of 422,629 outputs
Outputs of similar age from Food Technology & Biotechnology
#14
of 26 outputs
Altmetric has tracked 25,540,105 research outputs across all sources so far. This one is in the 10th percentile – i.e., 10% of other outputs scored the same or lower than it.
So far Altmetric has tracked 127 research outputs from this source. They receive a mean Attention Score of 4.0. This one is in the 31st percentile – i.e., 31% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 422,629 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 13th percentile – i.e., 13% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 26 others from the same source and published within six weeks on either side of this one. This one is in the 23rd percentile – i.e., 23% of its contemporaries scored the same or lower than it.