Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.There are also other different methods that are used for DNA extraction from grape leaves and must samples. ... Commercial kits provide a lower yield of extraction of nucleic acid respect to the manual method in terms of quantity, but higher inanbsp;...
|Title||:||Food Authentication Using Bioorganic Molecules|
|Publisher||:||DEStech Publications, Inc - 2013|