Food authentication by PCR-based methods - Mafra, Isabel; Ferreira, Isabel M. P. L. V. O; Oliveira, M. Beatriz P. P (European food research & technology, 2008)
Keywords: Agriculture; Allergens; Allergies; Analytical Chemistry; analytical methods; Authenticity; Beef; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Consumers; Cytochrome; Dairy products; Descriptive labeling; Food; Food analysis; Food industries; Food labeling; Food processing industry; Food Science; Forestry; Fraud; Fundamental and applied biological sciences. Psychology; General aspects; genetically modified foods; Genetically modified organisms; ingredients; Meat; Meat and meat product industries; Meat products; Methods of analysis, processing and quality control, regulation, standards; misinformation; Mitochondrial DNA; percentage ingredient labeling; Polymerase chain reaction; product authenticity; Proteins; rapid methods; Review; Studies; Allergens; Dairy products; Seafood; GMO; Food authenticity; PCR; Meat products; Meat product; Dairy product; Method; Polymerase chain reaction; Authentication; Quality control; Molecular biology; Genetically modified organism; Adulteration; Food; Allergen