Enzyme Electrodes for the Food Industry

Publisher Website
Google Scholar
Abstract
In the past decade, there have been extensive advancements in enzyme electrode technology. This paper reviews the technology, historical development and potential and current applications of enzyme electrodes in the food industry. Proper choice of enzyme, electrode and immobilization techniques are considered. An overview of potentiometric, polarographic and gas-sensing membrane electrode methods is provided. A discussion of the initial development of a variety of procedures for measuring glucose, using an assortment of electrodes and immobilization techniques is also included. Some electrodes for carbohydrate and amino acids analysis and other analytical applications for the food industry are listed as well as a number of commercially available techniques.

This publication has 0 references indexed in Scilit: