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Название статьи Biosensors: Design, Classification, and Applications in the Food Industry
Авторы

Korotkaya E., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo, korotkayael@mail.ru

Раздел: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
Год 2014 Номер журнала 2 DOI [543.92:57.02]:641
Аннотация Biosensors are promising analytical tools applicable in clinical diagnostics, food industry, environmental monitoring, and other areas in which rapid and reliable analyses are needed. This review covers the basic types of biosensors and their designs and general operating principles. A classification of biosensors according to the type of transducer they involve and according to the nature of the biological entity used as the recognition element is presented. Methods of immobilization of biological components, namely, adsorption, microencapsulation, inclusion, cross-linking, and covalent binding are briefly characterized. The main areas of application of biosensors in the food industry—food safety and quality assessment, process monitoring, and others—are considered.
Ключевые слова Biosensor, transducer, immobilization, foods
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Korotkaya E. Biosensors: Design, Classification, and Applications in the Food Industry / Korotkaya E. // Food and Raw Materials. - 2014. - no. 2. - P. 161-171
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