| Autor: |
Agrimonti C; a Department of Chemistry, Life Sciences and Environmental Sustainability , University of Parma , Parma , Italy., Bottari B; b Department of Food and Drug Science , University of Parma , Parma , Italy., Sardaro MLS; c Department of Food and Drug Science , University of Parma , Parma , Italy ; Department of Nutrition and Gastronomy , University San Raffaele Roma Srl , Rome , Italy., Marmiroli N; a Department of Chemistry, Life Sciences and Environmental Sustainability , University of Parma , Parma , Italy. |
| Jazyk: |
angličtina |
| Zdroj: |
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2019; Vol. 59 (3), pp. 423-442. Date of Electronic Publication: 2017 Oct 04. |
| DOI: |
10.1080/10408398.2017.1375893 |
| Abstrakt: |
Dairy foods represent an important sector of the food market for their nutritional qualities and their organoleptic characteristics, which are often linked to tradition and to region. These products are typically protected by labels such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). Real-time PCR (qPCR) is a fundamental tool in "Food Genomics;" a discipline concerned with the residual DNA in food, which, alongside traditional physical and chemical methods, is frequently used to determine product safety, quality and authenticity. Compared to conventional or "end-point" PCR, qPCR incorporates continuous monitoring of reaction progress, thereby enabling quantification of target DNA. This review describes qPCR applications to the analysis of microbiota, and to the identification of the animal species source of milk from which dairy products have been made. These are important aspects for ensuring safety and authenticity. The various applications of qPCR are discussed, as well as advantages and disadvantages in comparison with other analytical methods. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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