2015 journal article

Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods

JOURNAL OF FOOD SCIENCE, 80(12), M2892–M2898.

author keywords: high-acid foods; mitochondrial DNA; quantitative PCR; thermal processing
MeSH headings : Acids; Bacteria / growth & development; Cucumis sativus / genetics; DNA Fragmentation; DNA, Mitochondrial; DNA, Plant / analysis; Fermentation; Food Analysis; Food Handling / methods; Food Microbiology; Food Preservation / methods; Fruit; Genes, Mitochondrial; Genes, Plant; Humans; Hydrogen-Ion Concentration; Solanum lycopersicum / genetics; Pasteurization; Plants, Edible / genetics; Temperature; Vegetables
TL;DR: MtDNA fragmentation was shown to be a potential new tool to characterize low temperature (<100 °C) high acid processes (pH < 4.6), nonthermal processes such as vegetable fermentation and holding times of acidified, plant-derived products. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

Abstract