利用实时 PCR 对奶酪和黄油中猪油含量定量的 CTAB DNA 提取方法优化

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2024-06-06 DOI:10.1080/08905436.2024.2345054

N. A. Mohamad, N. F. Khairil Mokhtar, N. N. Rosman, S. Mustafa

引用次数: 0

摘要

以经济为目的在乳制品中掺入猪肉主要是通过基于蛋白质和脂质的猪肉检测方法来解决的。本研究采用基于DNA的方法来确定...

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CTAB DNA Extraction Method Optimization for Quantification of Lard Content in Cheese and Butter Using Real-Time PCR

Porcine adulteration in dairy products for economic purposes has been tackled mostly by protein- and lipid-based porcine detection methods. In this study, a DNA-based approach was used to determine...

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.