Omics-Based Technologies for Food Characteristic Identification and Authentication

被引：9
|
作者：
Chen Y. [1 ]
机构：
[1] Chinese Academy of Inspection and Quarantine, Beijing
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 04期
关键词：
Authentication; Genomics; Metabolomics; Nondestructive testing; Proteomics;
D O I：
10.3969/j.issn.2095-6002.2019.04.001
中图分类号：
学科分类号：
摘要：
Food quality monitoring and authentication, the important research contents in the field of food science had been the focus of interest by researcher in recent years. New technologies and methods for food quality monitoring and authentication were emerging. From the history development of food adulteration and fraud, the degree of influence, connotation, technical problems, etc, this paper summarized the status of food authenticity technology based on genomics, proteomics, metabolomics, and nondestructive testing technology of food characteristic identification and counterfeit detection, and analyzed the characteristics of different methods. The main problems and countermeasures of food quality monitoring and authentication in China were pointed out, and the development trend of corresponding technology was prospected. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：1 / 13
页数：12
相关论文
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