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

页码：369 / 377

页数：9

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