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Food Biosensors Handbook from C.H.I.P.S.

Food Biosensor Analysis
edited by Gabrielle Wagner and George G. Guilbault

This practical reference details the advantages and limitations of biosensors in food analysis systems--describing the principles, characteristics, and applications.

Features of Food Biosensor Analysis:

  • Explains the construction of biosensors
  • Reviews the fundamentals of immobilization
  • Delineates the biological and electronic components of biosensors
  • Addresses matrix, inhibitor, and competitive substrate problems
  • Evaluates the ability of cell sensors to measure complex parameters, determine substrates, and detect microbial contamination
  • Focuses on the use of piezoelectric devices as immunosensors for food analysis
  • Covers promising new trends and principles

Food Biosensor Analysis is illustrated with more than 140 helpful tables, equations, and drawings.

Contents

  1. Biosensors: Current and Future Prospects
  2. The Need for Biosensors in the Food Industry and Food Research
  3. Enzyme Electrodes for Food Analysis
  4. Biosensors Based on Fluorimetric Fiber-Optic Detection
  5. Fiber-Optic Biosensors Based on Luminometric Detection
  6. Whole-Cell and Tissue Sensors
  7. Piezoelectric Immunosensors and Their Applications in Food Analysis
  8. Enzyme Thermistors for Food Analysis
  9. Postcolumn Detection
  10. The State of the Art

Index

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Food Biosensor Analysis
edited by Gabrielle Wagner
257 pages $188.95 + shipping
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