CHAPTER 20: Food Biosensors: Perspective, Reliability, Selectivity, Response Time, Quality Control, and Cost-Effectiveness

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dc.authorscopusid56465916100
dc.authorscopusid6506764918
dc.contributor.authorBahadır, Elif Burcu
dc.contributor.authorSezgintürk, Mustafa Kemal
dc.date.accessioned2022-05-11T14:12:20Z
dc.date.available2022-05-11T14:12:20Z
dc.date.issued2017
dc.departmentRektörlüğe Bağlı Bölümler, Rektörlük, Bilimsel ve Teknolojik Araştırmalar Uygulama ve Araştırma Merkezi
dc.departmentFakülteler, Fen Edebiyat Fakültesi, Kimya Bölümü
dc.description.abstractHigh-quality and safe food is very important for human health. As a consequence, accurate and sensitive detection of food contaminants has become essential. Conventionally, methods such as liquid and gas chromatography coupled with mass spectrometry and spectrophotometry are commonly used. But these methods require expensive instruments, complex pretreatment steps, specialized personnel, and large quantity of organic solvents. Such methods cannot be used to perform in situ assays. Biosensors are miniaturized analytical instruments with many merits such as simple preparation, good sensitivity, high selectivity, and portable construction. Stability, reproducibility and selectivity are key parameters that should be considered when developing and producing a biosensor. This chapter gives a general overview of the possible applications of biosensors in food analysis. Methods for the immobilization of electrodes are investigated and analytical performance criteria such as detection limit, reproducibility, stability, and response time are summarized in tables and compared in the main text. © The Royal Society of Chemistry 2017.
dc.description.sponsorshipRoyal Society; Royal Society of Chemistry
dc.description.sponsorshipFood Chemistry, Function and Analysis No. 1 Food Biosensors Edited by Minhaz Uddin Ahmed, Mohammed Zourob and Eiichi Tamiya © The Royal Society of Chemistry 2017 Published by the Royal Society of Chemistry, www.rsc.org
dc.identifier.doi10.1039/9781782623908-00463
dc.identifier.endpage513
dc.identifier.isbn9781782623618
dc.identifier.isbn9781782626640
dc.identifier.issn2398-0656
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85051535631
dc.identifier.scopusqualityQ4
dc.identifier.startpage463
dc.identifier.urihttps://doi.org/10.1039/9781782623908-00463
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5506
dc.identifier.volume2017-January
dc.indekslendigikaynakScopus
dc.institutionauthorBahadır, Elif Burcu
dc.institutionauthorSezgintürk, Mustafa Kemal
dc.language.isoen
dc.publisherRoyal Society of Chemistry
dc.relation.ispartofFood Chemistry, Function and Analysis
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleCHAPTER 20: Food Biosensors: Perspective, Reliability, Selectivity, Response Time, Quality Control, and Cost-Effectiveness
dc.typeBook Chapter

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Scopus İndeksli Yayınlar Koleksiyonu
Bilimsel ve Teknolojik Araştırmalar Uygulama ve Araştırma Merkezi Koleksiyonu
Fen Edebiyat Fakültesi Koleksiyonu