Authentication of Seafood Products by DNA Patterns

Authentication of Seafood Products by DNA Patterns ABSTRACT Due to the increase in international trade in seafood and seafood products, authentication has become a necessity. Authentication can either be done by generating species‐specific protein profiles or DNA profiles. Use of PCR‐based techniques has been studied since they are reliable, reproducible and low cost and they enable construction of worldwide databanks. Techniques like FINS (forensically informative nucleotide sequencing), RFLP (restriction fragment length polymorphism), SSCP (single‐stranded conformational polymorphism), RAPD and LP‐RAPD (long‐primer random amplified polymorphic DNA) and AFLP (amplified fragment length polymorphism) all can contribute to establishment of methods for authentication. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Authentication of Seafood Products by DNA Patterns

Journal of Food Science, Volume 64 (2) – Mar 1, 1999

Loading next page...
 
/lp/wiley/authentication-of-seafood-products-by-dna-patterns-rduldFppv8
Publisher
Wiley
Copyright
Copyright © 1999 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1999.tb15862.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Due to the increase in international trade in seafood and seafood products, authentication has become a necessity. Authentication can either be done by generating species‐specific protein profiles or DNA profiles. Use of PCR‐based techniques has been studied since they are reliable, reproducible and low cost and they enable construction of worldwide databanks. Techniques like FINS (forensically informative nucleotide sequencing), RFLP (restriction fragment length polymorphism), SSCP (single‐stranded conformational polymorphism), RAPD and LP‐RAPD (long‐primer random amplified polymorphic DNA) and AFLP (amplified fragment length polymorphism) all can contribute to establishment of methods for authentication.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1999

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off