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- W2494261608 abstract "This chapter outlines the biosensor technology used in food analysis. With advances in electronics, research in the area of measurement by incorporating biological components to electronic sensing device has been growing rapidly. Merging the advent of new technologies from the areas of fiber optics, membrane immobilization, medical diagnostics, biotechnology, and electronics allow biosensors to provide the direct measurements of biological and chemical components in a short time frame. This certainly fits the need for a real-time process control that the food industry is looking for and will take food processing into a new era. Consumer trends toward high-quality and low-cost foods force food processors to look for product quality control through the process stream. This approach provides not only an assurance of the product quality, but also improved quality, reduced cost, less waste, and ultimately a competitive edge. Biosensor is one unit of analytical device that uses a biological molecule to measure a biological or chemical species directly. The advantages of biosensor are specificity and rapid response time. They provide great potential for on-line food quality and safety controls. Researchers and manufacturers will have to overcome the hurdles, such as the instability of biological compounds and a consistency of immobilization in mass production. Because of the great opportunity provided by the biosensor technology, food scientists and processors should aggressively and actively participate in the research and provide the critical information needed to impact and accelerate the development of biosensors for the food industry." @default.
- W2494261608 created "2016-08-23" @default.
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- W2494261608 date "1995-01-01" @default.
- W2494261608 modified "2023-09-23" @default.
- W2494261608 title "Biosensors in Food Analysis" @default.
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- W2494261608 doi "https://doi.org/10.1016/b978-044481499-9/50015-9" @default.
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