Biosensors for Food Analysis takes account of the diversity of the food industry, and the specifications which biosensors would have to meet in real applications.
It brings food researchers up to date on currently available technology in this growing field, and will be of interest to biochemists, microbiologists and food scientists in research associations and academic institutions.
Contents
Biosensors:
- An Introduction to Biosensors
- Enzyme Biosensors
- Optical Affinity Biosensors
- Stabilization of the Biological Component of Biosensors
- A Preliminary Model and Evidence for the Mechanism of Stabilization of Analytical Enzymes in Aqueous Solution by Polyelectrolytes and Sugar Derivatives
- The Application of Computer-aided Experiment Design and of Formulation Optimization
to Biosensor Assembly
- Practical Construction and Function of Biosensor Systems for Quality Control
in the Food and Beverage Industry
Application of Biosensors to Food Industry Requirements:
- An Italian Approach
- A German Approach. A UK Approach
Sensors Being Developed:
- Enzyme Electrode Sensors for Carbohydrate Analysis
- Biosensors and Biosensing 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
Index
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