Developments and applications of biosensors in food analysis

John H.T. Luong; Pierre Bouvrette; Keith B. Male

doi:10.1016/S0167-7799(97)01071-8

Developments and applications of biosensors in food analysis

John H.T. Luong
, Pierre Bouvrette
, Keith B. Male

National Research Council of Canada

Research output: Contribution to journal › Review article › peer-review

Abstract

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.

Original language	English
Pages (from-to)	369-377
Number of pages	9
Journal	Trends in Biotechnology
Volume	15
Issue number	9
DOIs	https://doi.org/10.1016/S0167-7799(97)01071-8
Publication status	Published - Sep 1997
Externally published	Yes

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AB - 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.

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Developments and applications of biosensors in food analysis

Abstract

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