Citation
Wong, Sie Chuong and Abu Bakar, Suhaili and Mohd Desa, Mohd Nasir
(2018)
The challenges of dna extraction in different assorted food matrices: a review.
Journal of Food Science, 83 (4).
pp. 2409-2414.
Abstract
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 food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.
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Official URL or Download Paper: https://ift.onlinelibrary.wiley.com/doi/10.1111/17...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Subject: | DNA - Analysis |
| Subject: | Matrices |
| Subject: | Cell culture |
| DOI Number: | https://doi.org/10.1111/1750-3841.14338 |
| Publisher: | Institute of Food Technologists |
| Depositing User: | Siti Sunarti Waini Osman |
| Date Deposited: | 22 Nov 2024 01:57 |
| Last Modified: | 22 Nov 2024 01:57 |
| URI: | http://psasir.upm.edu.my/id/eprint/113262 |
| Statistic Details: | View Download Statistic |
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