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Biosensors for food analysis

A O Scott, The Tetley Group Limited, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 26

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.

ISBN 1 85573 776 0
ISBN-13: 978 1 85573 776 1
January 1998
200 pages  234 x 156mm  hardback  
£145.00 / US$245.00 / €175.00

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Titles which may also be of interest:
Instrumentation and sensors for the food industry
Rapid and on-line instrumentation for food quality assurance

Contents

PART 1 BIOSENSORS
PART 2 APPLICATION OF BIOSENSORS TO FOOD INDUSTRY REQUIREMENTS

Introduction
A.O. Scott

PART 1 BIOSENSORS

An introduction to biosensors
A.P.F. Turner and J.D. Newman

Enzyme biosensors
P. R. Coulet

Optical affinity biosensors
U. Jönsson

Stabilisation of the biological component of biosensors
T.D. Gibson, B.L.J. Pierce and S.M. Parker

A preliminary model and evidence for the mechanism of stabilisation of analytical enzymes in aqueous solution by polyelectrolytes and sugar derivatives
L. Lin and J.T. Guthrie

Practical construction and function of biosensor systems for quality control in the food and beverage industry
J.R. Woodward, A. Brunsman, T.D. Gibson and S. Parker

PART 2 APPLICATION OF BIOSENSORS TO FOOD INDUSTRY REQUIREMENTS

An Italian approach
M. Mascini and G. Marraua

A German approach
A. Warsinke, L Machokin, L. Stancik, D. Pfeiffer and F. Scheller

A UK approach
N.A. Morris

Enzyme electrode sensors for carbohydrate analysis
J.D.R. Thomas

Biosensors and biosensing for analysis of lactate and malate in wines with electrochemical procedures
G. Palleschi, D. Compagnone, G. Volpe, M. Esti, C. Messia and E. La Notte

Application of sensors in the food industry: the role of the tno nutrition and food research institute as systems designer
E.J.C. Paardekooper, A.H. Severs, R. van Dijk, R.J.J. Janssens, R.B.M. Schasfoort and C.G.J. Koopal

A stop-flow sequential injection analysis using immobilized d-lactate dehydrogenase for on-line d-lactic acid monitoring during a fermentation process
H.-C. Shu

The influence of halide and nitrate anions on glucose assay using a glucose electrode
M. Przybyt

Applications of ion mobility spectrometry for food analysis
I.D. Ogden and N.J.C. Strachan

Electronic noses for food control
F. Winquist, H. Sundgren and I. Lundström

Biosensors for food analysis: Perspectives
A.O. Scott