| Popis: |
The specificity and sensitivity of enzymes make them a valuable analytical tool for quantifying various compounds that act as enzyme substrates, activators, or inhibitors. Conventional analytical methods are tedious and time consuming, and require correlative modes for detection of food quality and safety in the area of fast screening. This chapter focuses on the application of enzymes as analytical tools for checking the adequacy of pasteurization of milk, blanching of fruits and vegetables, and enzyme-based biosensors and enzyme-linked immunosorbent assay (ELISA). These analytical methods show considerable promise for attaining analytical information in a cheaper, simpler, and faster manner in comparison with conventional assays. Recent developments in the application of biosensors and ELISA as an analytical apparatus for food quality and safety assessment are also discussed. |
