RT Generic
T1 Review of Recent DNA-Based Methods for Main Food-Authentication Topics
A1 Böhme, Karola
A1 Calo-Mata, Pilar
A1 Barros-Velazquez, Jorge
A1 Ortea, Ignacio
K1 DNA
K1 Food authentication
K1 Food fraud
K1 Foodomics
K1 Next-generation sequencing
K1 DNA barcoding
K1 PCR
AB Adulteration and mislabeling of food products and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers but also to all stakeholders involved in food production and distribution.Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the food products all along the distribution chain, thereby avoiding food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput, and relatively low-cost give them a game-changing role in food-authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of food components and products.
PB ACS Publications
SN 0021-8561
YR 2019
FD 2019-03-22
LK https://hdl.handle.net/10668/24338
UL https://hdl.handle.net/10668/24338
LA en
NO Böhme K, Calo-Mata P, Barros-Velázquez J, Ortea I. Review of Recent DNA-Based Methods for Main Food-Authentication Topics. J Agric Food Chem. 2019 Apr 10;67(14):3854-3864.
DS RISalud
RD Apr 10, 2025