title: Food analyses using molecularly imprinted polymers.
abstract: Molecular imprinting technology (MIT) is a technique for generating polymers bearing biomimetic receptors. It offers several advantages to the agrofood industry in areas such as analysis, sensoring, extraction, or preconcentration of components. It has the potential of becoming a tool for acquiring truly simple, rapid, and robust direct measurements. In this review, the special features of MIT that have bearing on food science and technology are highlighted.
authors.affiliation: Pure and Applied Biochemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00, Lund, Sweden. Olof.Ramstrom@tbiokem.lth.se
authors.forename: O
authors.initials: O
authors.lastname: Ramström
authors.forename: K
authors.initials: K
authors.lastname: Skudar
authors.forename: J
authors.initials: J
authors.lastname: Haines
authors.forename: P
authors.initials: P
authors.lastname: Patel
authors.forename: O
authors.initials: O
authors.lastname: Brüggemann
mesh_terms: D002845:Chromatography / Q000379:methods; D005504:Food Analysis; D005524:Food Technology; D018716:Molecular Mimicry; D011108:Polymers / Q000737:chemistry*
chemical_list: D011108:Polymers