Biosensors for Food Analysis book cover

Biosensors for Food Analysis

This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis. It looks at the possibilities of biosensors for food analysis, their capacity for measurement of a range of analytes and their ability to monitor complex biochemical parameters during the production or processing of foods. It examines several opportunities for biosensor applications within the food industry supply chain, for instance to indicate the quality and seasonal variation of natural resources.

Hardbound, 200 Pages

Published: January 1998

Imprint: Woodhead Publishing

ISBN: 978-1-85573-776-1

Contents

  • Part 1 Biosensors: An introduction to biosensors; Enzyme biosensors; Optical affinity biosensors; Stabilisation of the biological component of biosensors; A preliminary model and evidence for the mechanism of stabilisation of analytical enzymes in aqueous solution by polyelectrolytes and sugar derivatives; Practical construction and function of biosensor systems for quality control in the food and beverage industry. Part 2 Application of biosensors to food industry requirements: An Italian approach; A German approach; A UK approach; Enzyme electrode sensors for carbohydrate analysis; Biosensors and bio-sensing for analysis of lactate and malate in wines with electrochemical procedures; Application of sensors in the food industry: The role of the TNO nutrition and food research institute as systems designer; A stop-flow sequential injection analysis using immobilized d-lactate dehydrogenase for on-line d-lactic acid monitoring during a fermentation process; The influence of halide and nitrate anions on glucose assay using a glucose electrode; Applications of ion mobility spectrometry for food analysis; Electronic noses for food control; Biosensors for food analysis: Perspectives.

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