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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 parame...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
2005.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Biosensors for Food Analysis; Copyright Page; Preface; Table of Contents; Glossary; Chapter 1. Introduction; 1 INTRODUCTION; 2 FOOD ANALYSIS; 3 THE PROBLEMS; 4 COMMON ANALYSES; 5 BIOSENSORS AND FOOD ANALYSIS; References; PART I: BIOSENSORS; Chapter 2. An Introduction to Biosensors; 1 INTRODUCTION; 2 THE BIOSENSOR AS AN ANALYTICAL TOOL; 3 TECHNOLOGICAL DEVELOPMENTS; 4 COMMERCIAL DEVELOPMENTS; 5 BIOSENSORS IN THE FOOD INDUSTRY; References; Acknowledgements; Chapter 3. Enzyme Biosensors; 1 INTRODUCTION; 2 ENZYME IMMOBILIZATION; 3 ENZYME ELECTRODES; 4 LUMINESCENCE PHOTOBIOSENSOR.
- 5 CONCLUSION : GENERAL REQUIREMENTS FOR THE PRACTICAL USE OF BIOSENSORS IN FOOD ANALYSISReferences; Chapter 4. Optical Affinity Biosensors; 1 OPTICAL AFFINITY BIOSENSORS
- A DEFINITION; 2 SYSTEM CONFIGURATION AND AVAILABILITY; 3 APPLICATION AREAS; 4 OPTICAL AFFINITY BIOSENSORS IN THE FOOD INDUSTRY; References; Chapter 5. Stabilisation of the Biological Component of Biosensors; 1 SUMMARY; 2 INTRODUCTION; 3 EXPERIMENTAL; 4 RESULTS AND DISCUSSION; 5 CONCLUSIONS; References.
- Chapter 6. A Preliminary Model and Evidence for the Mechanism of Stabilisation of Analytical Enzymes in Aqueous Solution by Polyelectrolytes and Sugar Derivatives1 SUMMARY; 2 INTRODUCTION; 3 MATERIALS AND METHODS; 4 RESULTS AND DISCUSSION; 5 CONCLUSIONS; References; Chapter 7. The Application of Computer-aided Experiment Design and of Formulation Optimization to Biosensor Assembly; 1 INTRODUCTION; 2 FORMULATION OPTIMIZATION AND BIOSENSOR DEVELOPMENT; 3 STRATEGIES FOR THE OPTIMIZATION OF BIOSENSOR SYSTEMS; 4 THE 'EXPERT' COMPUTER PROGRAMME.
- 5 FORMULATION OPTIMIZATION AND BIOSENSOR DEVELOPMENT
- A CASE STUDY6 CONCLUSIONS; References; Chapter 8. Practical Construction and Function of Biosensor Systems for Quality Control in the Food and Beverage Industry; 1 INTRODUCTION; 2 BIOSENSORS; 3 BIOSENSORS FOR FOOD ANALYSIS; 4 CONCLUSION; References; PART II: APPLICATION OF BIOSENSORS TO FOOD INDUSTRY REQUIREMENTS; Chapter 9. An Italian Approach; 1 SUMMARY; 2 INTRODUCTION; 3 DETECTION OF BACTERIAL. CONTAMINATION IN STERILE UHT MILK WITH AN L-LACTATE BIOSENSOR; 4 DETECTION OF BACTERIAL CONTAMINATION WITH A D- AND L- LACTATE BIOSENSOR.
- 5 TOTAL ANTICHOLINESTERASE ACTIVITY (TAA) AS INDEX OF ENVIRONMENTAL POLLUTION6 ATRAZINE MEASUREMENT IN WATER WITH A PIEZOELECTRIC QUARTZ CRYSTAL; References; Chapter 10. A German Approach; 1 INTRODUCTION; 2 ENZYME SENSORS FOR FOOD ANALYSIS; References; Chapter 11. A UK Approach; 1 INTRODUCTION; 2 CHARACTERISTICS OF THE FOOD INDUSTRY; 3 TECHNOLOGY APPLICATION STRATEGIES; 4 ANALYTES; 5 DRIVING FORCES; 6 COMMERCIAL ADVANTAGE AND LEGISLATIVE COMPLIANCE; 7 CONCLUSION; References; PART III: SENSORS BEING DEVELOPED; Chapter 12. Enzyme Electrode Sensors for Carbohydrate Analysis; 1 INTRODUCTION.