Affiliation:
1. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706
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.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
4 articles.
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