The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review

High‐quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA‐based techniques for food authentication. Moreover, the presence of inhibitors in processed...

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Veröffentlicht in:	Journal of food science 2018-10, Vol.83 (10), p.2409-2414
Hauptverfasser:	Sajali, Nurhayatie, Wong, Sie Chuong, Hanapi, Ummi Kalthum, Abu Bakar @ Jamaluddin, Suhaili, Tasrip, Nor Asmara, Mohd Desa, Mohd Nasir
Format:	Artikel
Sprache:	eng
Schlagworte:	Cooking Deoxyribonucleic acid deoxyribonucleic acids DNA DNA - chemistry DNA - genetics DNA - isolation & purification extraction methods Food Food Analysis food authentication Food Contamination - analysis Food Handling food matrices Food processing Food production Food products Heat treatments Inhibitors Processed foods
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