title: Developments and applications of biosensors in food analysis.
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.
authors.affiliation: Biotechnology Research Institute, National Research Council Canada, Montreal, Quebec, Canada. john.luong@nrc.ca
authors.forename: J H
authors.initials: JH
authors.lastname: Luong
authors.forename: P
authors.initials: P
authors.lastname: Bouvrette
authors.forename: K B
authors.initials: KB
authors.lastname: Male
mesh_terms: D000818:Animals; D015374:Biosensing Techniques; D001709:Biotechnology / Q000639:trends; D004563:Electrochemistry; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005524:Food Technology; D006801:Humans; D055095:Optics and Photonics; D011786:Quality Control; D012449:Safety; D014159:Transducers