Food Biosensor Analysis
edited by Gabrielle Wagner and George G. Guilbault

This practical reference details the advantages and limitations of biosensors in food analysis systems--describing the principles, characteristics, and applications of these important analyzing techniques.

Food Biosensor Analysis

• Explains the construction of biosensors
• Reviews the fundamentals of immobilization
• Delineates the biological and electronic components of biosensors
• Addresses matrix, inhibitor, and competitive substrate problems
• Evaluates the ability of cell sensors to measure complex parameters, determine substrates, and detect microbial contamination
• Focuses on the use of piezoelectric devices as immunosensors for food analysis
• Presents an overview of promising new trends and principles
• and much more!

Food Biosensor Analysis contains over 775 literature citations and more than 140 helpful tables, equations, and drawings. It is an incomparable resource for food scientists and technologists; composition, nutrition, biochemical, food, and quality assurance and control engineers; food, biological, and analytical chemists; bio- and bioprocess technologists; microbiologists; and upper-level undergraduate and graduate students in these disciplines.

Contents

1. Biosensors: Current and Future Prospects
2. The Need for Biosensors in the Food Industry and Food Research
3. Enzyme Electrodes for Food Analysis
4. Biosensors Based on Fluorimetric Fiber-Optic Detection
5. Fiber-Optic Biosensors Based on Luminometric Detection
6. Whole-Cell and Tissue Sensors
7. Piezoelectric Immunosensors and Their Applications in Food Analysis
8. Enzyme Thermistors for Food Analysis
9. Postcolumn Detection
10. The State of the Art

Index

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