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- Title
Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue).
- Authors
González-Domínguez, Raúl
- Abstract
Fanelli et al. reviewed the most widely used DNA-based molecular techniques for authenticating and tracing fresh and processed agri-food products, from traditional molecular marker-based methods (e.g., single nucleotide polymorphisms) to more recent single region approaches (e.g., DNA barcoding, isothermal amplification-based methods) and next-generation-sequencing-based methods (e.g., DNA metabarcoding) [[2]]. The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchers. Many of the original research articles published in this Special Issue revolve around the implementation of low-cost, ecofriendly, and non-destructive spectroscopic methods as a reliable alternative to traditional chemical-based analytical approaches for simple and rapid food authentication.
- Subjects
CHEMICAL fingerprinting; OLIVE oil analysis; HIGH performance liquid chromatography; NUCLEIC acid isolation methods
- Publication
Foods, 2022, Vol 11, Issue 13, p1926
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11131926