Developments and applications of biosensors in food analysis

被引：89
|
作者：
Luong, JHT
Bouvrette, P
Male, KB
机构：
[1] Biotechnology Research Institute, National Research Council Canada, Montreal
来源：
TRENDS IN BIOTECHNOLOGY | 1997年 / 15卷 / 09期
关键词：
D O I：
10.1016/S0167-7799(97)01071-8
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The food industry needs suitable analytical methods for process and quality control; that is, methods that are rapid, reliable, specific and cost-effective in their provision of information about physical and chemical characteristics of food. Apart from a few important analytes, such as sugars, alcohols, amino acids, flavours and sweeteners, food applications mainly focus on the determination of contaminants. However, very few biosensors play a prominent role in food processing or quality control. Considerable effort must be made to develop biosensors that are inexpensive, reliable, and robust enough to operate under realistic conditions.
引用
收藏
页码：369 / 377
页数：9
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