Biosensors in food processing, safety, and quality control by Mehmet Mutlu

By Mehmet Mutlu

"This publication info the most recent advancements in sensing expertise and its program in nutrition undefined. It explores the possibilities created by means of the chemical and biosensensing expertise and enhancements played lately for greater nutrients caliber, greater meals protection, greater nutrition processing and regulate, and higher enter for foodstuff undefined. The chapters during this booklet were divided into 3 sections: simple rules of chemical and biosensing expertise, biosensors for meals processing and keep watch over, and biosensors for meals safety"--Provided via writer.  Read more... Ch. 1. Amperometric biosensors in meals processing, security, and quality controls / Ismail Hakk Boyac and Mehmet Mutlu -- ch. 2. uncomplicated ideas of optical biosensors in meals engineering / Ebru Akdog?an and Mehmet Mutlu -- ch. three. Mass delicate biosensors : ideas and purposes in nutrients / Selma Mutlu -- ch. four. Biosensing for foodstuff protection / Maria Isabel Pividori and Salvador Alegret -- ch. five. Electrochemical DNA biosensors in nutrition defense / Pnar Kara, Ozan Klckaya, and Mehmet Sengun Ozsoz -- ch. 6. Biosensors for the evaluate of common pollution in foodstuff / Beatriz Prieto-Simon, Thierry Noguer, and Monica Campas -- ch. 7. Biosensors for insecticides and foodborne pathogens / Munna S. Thakur, Raghuraj S. Chouhan, and Aaydha C. Vinayaka -- ch. eight. Impedance biosensors/biochips for detection of foodborne pathogens / Liju Yang -- ch. nine. software of biosensors for the standard coverage of dairy items / P. Narender Raju and ok. Hanumantha Rao -- ch. 10. Electrochemical biosensors as a device for the selection of phenolic compounds and antioxidant capability in meals and drinks / Montserrat Cortina-Puig ... [et al.] -- ch. eleven. Neural networks : their function within the box of sensors / Jose S. Torrecilla -- ch. 12. tendencies in biosensing and biosensors / Frank Davis and Seamus P.J. Higson

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2003). Glutamate oxidase enzyme is used as a biorecognizer on the screen printed electrode and glutamate concentration was determined in the range of 10–160 mg/L, successfully. Phytic acid is another additive used in food products. It has a strong ability to chelate multivalent metal ions, such as zinc, calcium and iron (Hurrell 2003). Phytic acid has also an antioxidant effect. Phytic acid reduces the uptake of the minerals due to the ability of chelate forming and decreasing bioavailability of the minerals, which have some beneficial health effects such as reducing the risk of colon cancer and heart disease (Vucenik and Shamsuddin 2003, Jariwalla et al.

2000. Glow-discharge-treated cellulose acetate (CA) membrane for a high linearity single-layer glucose electrode in the food industry. Food Research International 33:107–112. , H. Mohammadi, and I. Bourais. 2006.

1 Carbohydrates Carbohydrate analysis is the main driving force for development of an amperometric enzyme electrode. The most important one is glucose, which is the energy source of most living organisms. Glucose is a monosaccharide and selectively reactive with some enzymes, such as glucose oxidase and glucose dehydrogenase. These enzymes are selective to only one of the optic isomers of glucose and do not react with the others. This selectivity of the enzymes gives an opportunity to develop a selective biosensor for monitoring glucose level in health care and also in food processing.

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