Biosensors for Food Analysis

Part 1 Biosensors: An introduction to biosensors; Enzyme biosensors; Optical affinity biosensors; Stabilisation of the biological component of biosensors; A preliminary model and evidence for the mechanism of stabilisation of analytical enzymes in aqueous solution by polyelectrolytes and sugar derivatives; Practical construction and function of biosensor systems for quality control in the food and beverage industry. Part 2 Application of biosensors to food industry requirements: An Italian approach; A German approach; A UK approach; Enzyme electrode sensors for carbohydrate analysis; Biosensors and bio-sensing for analysis of lactate and malate in wines with electrochemical procedures; Application of sensors in the food industry: The role of the TNO nutrition and food research institute as systems designer; A stop-flow sequential injection analysis using immobilized d-lactate dehydrogenase for on-line d-lactic acid monitoring during a fermentation process; The influence of halide and nitrate anions on glucose assay using a glucose electrode; Applications of ion mobility spectrometry for food analysis; Electronic noses for food control; Biosensors for food analysis: Perspectives.