date:Sep 17, 2015
rile and frequently calibrated. Enzyme-based biosensors can be used in food quality control to measure amino acids, amides, amines, carbohydrates, heterocyclic compounds, carboxylic acids, gases, inorganic ions, cofactors, alcohols and phenols.
With consumers seeking these foods as a sustainable option, the industry has stepped up with more variety and higher quality to fulfil the niche. Food has to fulfil all requirements of quality, but above all it has to be safe. High quality products can b