alexa Application of Enzyme Biosensors in Analysis of Food and Beverages
Biochemistry

Biochemistry

Biochemistry & Analytical Biochemistry

Author(s): Rastislav Monosik, Ernest Sturdik, Miroslav Stredansky, Jan Tkac

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The importance of analyses of different parameters in food products and monitoring of a production process requires quick and reliable analytical methods and devices. For this purpose, biosensors can be a suitable option, whereas most of the current quality control techniques are time consuming, expensive, and unpractical. In this paper, we describe biosensors developed for analysis of different components present in food samples, namely, glucose, fructose, sucrose, lactose, lactic, malic, acetic, ascorbic, citric and amino acids, ethanol, glycerol, and triglyceride. Biosensors showed desirable sensitivity, selectivity, and response time required for various applications. They are often designed to avoid interference from components present in a complex sample to be analyzed.

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This article was published in Food Analytical Methods and referenced in Biochemistry & Analytical Biochemistry

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