Biosensors in Food Safety and Quality Fundamentals and Applications
Biosensors in Food Safety and Quality: Fundamentals and Applications have become indispensable in today's world due to the requirement of food safety and security for human health and nutrition point of view. This book covers various types of sensors and biosensors that can be used for food saf...
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| Main Authors | , |
|---|---|
| Format | eBook |
| Language | English |
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Milton
CRC Press
2022
Taylor & Francis Taylor & Francis Group |
| Edition | 1 |
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| Abstract | Biosensors in Food Safety and Quality: Fundamentals and Applications have become indispensable in today's world due to the requirement of food safety and security for human health and nutrition point of view. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring but not limited to conventional sensors including temperature sensors, optical sensors, electrochemical sensors, calorimetric and pH sensors. It is framed in such a way where readers can experience the novel fabrication procedures of some advanced sensors including lab-on-a-chip biosensors, IOT based sensors, microcontroller-based sensors, and so on particularly for fruits and vegetables, fermented products, plantation products, dairy based product, heavy metal analysis in water, meat, fish etc. Its simplistic presentation and pedagogical writing style may provide the necessary thrust and adequate information to beginners, scientists, and researchers.
The book offers comprehensive coverage of the most essential topics, including:
Fundamentals of biosensors
Overview of food safety and quality analysis
Major toxicants of food and water
Fabrication technique of biosensors applicable for different sections food industries
This book serves as a reference book for scientific investigators, who works on assurance of food safety and security using biosensing principle, as well as researchers developing biosensors for food analysis. It may also be used as a textbook for a graduate level course in bioelectronics. |
|---|---|
| AbstractList | Biosensors in food safety and quality have become indispensable in today’s world due to the requirement of food safety and security for human health and nutrition. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring, but these are not limited to conventional sensors, such as temperature sensors, optical sensors, electrochemical sensors, calorimetric sensors, and pH sensors. The chapters are framed in a way that readers can experience the novel fabrication procedures of some advanced sensors, including lab-on-a-chip biosensors, IoT-based sensors, microcontroller-based sensors, and so on, particularly for fruits and vegetables, fermented products, plantation products, dairy-based products, heavy metal analysis in water, meat, fish, etc. Its simplistic presentation and pedagogical writing provide the necessary thrust and adequate information for beginners, scientists, and researchers.
The book offers comprehensive coverage of the most essential topics, which include the following:
Fundamentals of biosensors
Overview of food safety and quality analysis
Major toxicants of food and water
Fabrication techniques of biosensors applicable for different segments of the food industry
This book serves as a reference for scientific investigators who work on the assurance of food safety and security using biosensing principles as well as researchers developing biosensors for food analysis. It may also be used as a textbook for graduate-level courses in bioelectronics.
1. Introduction
Poonam Mishra and Partha Pratim Sahu
2. Calorimetric Biosensors: Core Principles, Techniques, Fabrication, and Application
Amit Baran Das, Tapasya Kumari, and Partha Pratim Sahu
3. Optical Biosensors: Principles, Techniques, Sensor Design, and Their Application in Food Analysis
Partha Pratim Sahu and S. Maity
4. Piezoelectric Biosensors: Principle, Techniques, and Their Application in Food Analysis
Arun Kumar Gupta, Ashwini Yadav, Parismita Koch, and Poonam Mishra
5. Electrochemical Sensors: Core Principals, New Fabrication Trends, and Their Applications
S. Maity and Partha Pratim Sahu
6. Colorimetric Biosensors: Principal, Fabrication, and Application in Food Analysis
Yashi Srivastava
7. Nanobiosensors: Principles, Techniques, and Innovation in Nanobiosensors
M. Bhattacharya, I. Dey Paul, L. Jayachandran, S. Halder, and S. Banerjee
8. Biosensors Involved in Fruit and Vegetable Processing Industries
Arun Kumar Gupta, Parismita Koch, Monica Yumnam, Manisha Medhi, N. J. Madufor, U. L. Opara, and Poonam Mishra
9. Biosensors Involved in Dairy Industries
Falguni Patra and Raj Kumar Duary
10. Bio/Chemical Sensors and Microsensors Involved in the Meat Industry
Mukut Senapati, Soumya Singhal, Arun Kumar Gupta, Durlov Sonowal, Poonam Mishra, and Partha Pratim Sahu
11. Toxicants/Pesticide Residue/Adulteration Detection in Some Valuable Plantation Products
Yashi Srivastava and Shivani Chourasia
12. Biosensors Involved in Fermented Products
Falguni Patra and Raj Kumar Duary
13. Detection of Heavy Metals in Water Using Biosensors
Manisha Medhi, Monica Yumnam, Arun Kumar Gupta, Parismita Koch, and Poonam Mishra
14. Application of Biosensors in Food Safety
Radha Kushwaha, Vinita Puranik, Rahul Agarwal, and Devinder Kaur
15. Feasibility of Biosensors
Monica Yumnam, Arun Kumar Gupta, Parismita Koch, Manisha Medhi, and Poonam Mishra
P. Mishra received her M. Tech. degree HBTI Kanpur and Ph.D. in Food Engineering from Tezpur University, India. In 2004, Dr Mishra joined Center of Food Technology, University of Allahabad as a Lecturer, where she has been engaged in teaching, and R&D works related to Food Engineering and Technology. Dr Mishra also actively involved in establishment of Food Quality Control Laboratory at Center of Food Technology. In 2009, she joined Tezpur University as Assistant Professor and presently she is working as an Associate Professor in Department of Food Engineering and Technology, Tezpur Central University, India. Her field of Interest includes fabrication of functional nano-materials, functional food, food analysis and biosensors. She handled number of external funded projects successfully. She has published more than 35 research papers in peer reviewed National/ International Journals, several papers in National/International conferences, book chapters and popular articles. She has three patents to her name. She has received several National and International award. She is a life member of Association of Food Scientists & Technologists (India), and Nutrition Society of India.
P. P. Sahu received his M.Tech. degree from the Indian Institute of Technology Delhi and his Ph.D. degree in engineering from Jadavpur University, India. In 1991, he joined Haryana State Electronics Development Corporation Limited, where he has been engaged in R&D works related to optical fiber components and telecommunication instruments. In 1996, he joined Northeastern Regional Institute of Science and Technology as a faculty member. At present, he is working as a professor in the Department of Electronics and Communication Engineering, Tezpur Central University, India. His field of interest is integrated optic and electronic circuits, food sensors, wireless and optical communication, clinical instrumentation, green energy, etc. He has received an INSA teacher award (instituted by the highest academic body Indian National Science Academy) for high level of teaching and research He has published more than 100 papers in peerreviewed international journals, 70 papers in international conference and has written two books published by Springer-nature , two books by CRC press and two books by McGraw Hill, India. Dr Sahu is a distinguished Fellow of the Optical Society of India, Life Member of Indian Society for Technical Education and Senior Member of the IEEE. Biosensors in food safety and quality have become indispensable in today's world due to the requirement of food safety and security for human health and nutrition. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring, but these are not limited to conventional sensors, such as temperature sensors, optical sensors, electrochemical sensors, calorimetric sensors, and pH sensors. The chapters are framed in a way that readers can experience the novel fabrication procedures of some advanced sensors, including lab-on-a-chip biosensors, IoT-based sensors, microcontroller-based sensors, and so on, particularly for fruits and vegetables, fermented products, plantation products, dairy-based products, heavy metal analysis in water, meat, fish, etc. Its simplistic presentation and pedagogical writing provide the necessary thrust and adequate information for beginners, scientists, and researchers. The book offers comprehensive coverage of the most essential topics, which include the following: Fundamentals of biosensors Overview of food safety and quality analysis Major toxicants of food and water Fabrication techniques of biosensors applicable for different segments of the food industry This book serves as a reference for scientific investigators who work on the assurance of food safety and security using biosensing principles as well as researchers developing biosensors for food analysis. It may also be used as a textbook for graduate-level courses in bioelectronics. Biosensors in Food Safety and Quality: Fundamentals and Applications have become indispensable in today's world due to the requirement of food safety and security for human health and nutrition point of view. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring but not limited to conventional sensors including temperature sensors, optical sensors, electrochemical sensors, calorimetric and pH sensors. It is framed in such a way where readers can experience the novel fabrication procedures of some advanced sensors including lab-on-a-chip biosensors, IOT based sensors, microcontroller-based sensors, and so on particularly for fruits and vegetables, fermented products, plantation products, dairy based product, heavy metal analysis in water, meat, fish etc. Its simplistic presentation and pedagogical writing style may provide the necessary thrust and adequate information to beginners, scientists, and researchers. The book offers comprehensive coverage of the most essential topics, including: Fundamentals of biosensors Overview of food safety and quality analysis Major toxicants of food and water Fabrication technique of biosensors applicable for different sections food industries This book serves as a reference book for scientific investigators, who works on assurance of food safety and security using biosensing principle, as well as researchers developing biosensors for food analysis. It may also be used as a textbook for a graduate level course in bioelectronics. Biosensors in Food Safety and Quality: Fundamentals and Applications, this book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring but not limited to conventional sensors including temperature sensors, optical sensors, electrochemical sensors, calorimetric and pH sensors. |
| Author | Partha Pratim Sahu Poonam Mishra |
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| Keywords | Optical Biosensor temperature sensors Electronic Tongue Colorimetric Biosensor En Lactate Oxidase OA SPR Microbial Biosensor Biogenic Amines Piezoelectric Effect God pH sensors Flow Injection Analysis LSPR optical sensors Field Effect Transistors Electrochemical Aptasensor TSM DAO CV electrochemical sensors calorimetric Electrochemical Biosensors FET Aflatoxin B1 PPy Linear Detection Range QCM Biosensors toxicants Amperometric Biosensor |
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| Snippet | Biosensors in Food Safety and Quality: Fundamentals and Applications have become indispensable in today's world due to the requirement of food safety and... Biosensors in food safety and quality have become indispensable in today’s world due to the requirement of food safety and security for human health and... Biosensors in food safety and quality have become indispensable in today's world due to the requirement of food safety and security for human health and... Biosensors in Food Safety and Quality: Fundamentals and Applications, this book covers various types of sensors and biosensors that can be used for food safety... |
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| SubjectTerms | Analytical Chemistry Biosensors calorimetric CHEMISTRYnetBASE CHEMLIBnetBASE electrochemical sensors Electronics & Semiconductors Food Analysis Food Biotechnology Food Chemistry Food Engineering Food Safety & Quality Food Science Food-Analysis-Equipment and supplies Food-Safety measures FOODnetBASE optical sensors pH sensors SCI-TECHnetBASE Sensors Technology STMnetBASE temperature sensors toxicants |
| Subtitle | Fundamentals and Applications |
| TableOfContents | Title Page
Table of Contents
1. Introduction
2. Calorimetric Biosensors: Core Principles, Techniques, Fabrication and Application
3. Optical Biosensors: Principles, Techniques, Sensor Design and Their Application in Food Analysis
4. Piezoelectric Biosensors: Principle, Techniques, and Their Application in Food Analysis
5. Electrochemical Sensors: Core Principle, New Fabrication Trends, and Their Applications
6. Colorimetric Biosensors: Principal, Fabrication, and Application in Food Analysis
7. Nanobiosensors: Principles, Techniques, and Innovation in Nanobiosensors
8. Biosensors Involved in Fruit and Vegetable Processing Industries
9. Biosensors Involved in Dairy Industries
10. Bio/Chemical Sensors and Microsensors Involved in Meat Industry
11. Toxicant/Pesticide Residue/Adulteration Detection in Some Valuable Plantation Products
12. Biosensors Involved in Fermented Product
13. Detection of Heavy Metals in Water Using Biosensor
14. Application of Biosensors in Food Safety
15. Feasibility of Biosensors
Index 2.4 Application of Calorimetric Based Biosensors -- 2.4.1 Enzyme Activity -- 2.4.2 Clinical Monitoring -- 2.4.3 Process Monitoring -- 2.4.4 Multianalyte Determination -- 2.4.5 In Non-Aqueous Media -- 2.4.6 Other Applications -- 2.4.7 Food -- 2.4.8 Environmental -- 2.5 Advantages and Disadvantage of Calorimetric Based Biosensors -- 2.5.1 Advantages -- 2.5.2 Limitations of Calorimetric Based Biosensors -- 2.6 Future Developments -- 2.6.1 Telemedicine -- 2.7 Conclusion -- Bibliography -- Chapter 3: Optical Biosensors: Principles, Techniques, Sensor Design and Their Application in Food Analysis -- 3.1 Introduction -- 3.2 Different Optical Biosensors -- 3.2.1 Fiber Optic Biosensors -- 3.2.1.1 Classification of Fiber Optic Biosensors -- 3.2.1.2 Enzyme Based -- 3.2.2 Immobilization Methods -- 3.2.2.1 Binding to Carrier -- 3.2.2.2 Immobilization by Binding -- 3.2.2.3 Immunoassay Based Immobilization -- 3.2.2.4 Nucleic Acid Based Immobilization -- 3.2.2.5 Whole Cell Based Immobilization -- 3.2.2.6 Biomimetic Based -- 3.2.3 Types of Detectors in Biosensors -- 3.2.3.1 Photo Multiplier Tubes (PMT) -- 3.2.3.2 Avalanche Photodiode (APD) -- 3.2.3.3 Charge Coupled Device (CCD) -- 3.2.3.4 Light sources and Signal Delivery Systems/Fiber Optic Cables -- 3.3 Surface Plasmon Resonance (SPR) Biosensors -- 3.3.1 Advantages of SPR -- 3.4 Application of Optical Biosensors for Food Quality and Safety -- 3.4.1 Pathogens Detection Method -- 3.4.2 Pesticide Residues Detection Method -- 3.4.3 Veterinary Drug Residues Detection in Animal Derived Products -- 3.4.4 Microbial Pollution and Hygiene -- 3.4.5 Monitoring of Heavy Metals, Adulterants, and Other Toxic Compounds Content in Food Items -- 3.4.6 Evanescent Wave Fluorescence Biosensors -- 3.4.7 Detection of Hygiene and Microbial Contamination -- 3.4.8 Development of Optical Biosensors Apart from Food Industry Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Editors -- Contributors -- Chapter 1: Introduction -- 1.1 Introduction -- 1.1.1 History -- 1.1.2 Key Elements and Characteristics of Biosensors -- 1.1.2.1 Analyte -- 1.1.2.2 Bioreceptors -- 1.1.2.3 Transducer -- 1.1.2.4 Electronics -- 1.1.2.5 Display -- 1.1.3 Classification -- 1.1.3.1 Transducing Element -- 1.1.3.1.1 Mass Based Biosensor -- 1.1.3.1.1.1 Magnetoelectric -- 1.1.3.1.1.2 Piezoelectric -- 1.1.3.1.1.2.1 Quartz Crystal Microbalance (QCM) -- 1.1.3.1.1.2.2 Surface Acoustic Wave (SAW) -- 1.1.3.1.1.2.3 Capacitive Micro-Machined Ultrasonic Transducers (CMUTs) -- 1.1.3.1.1.2.4 Bulk Acoustic Wave (BAW) Piezoelectric Sensor -- 1.1.3.1.1.2.4.1 Thickness Shear Mode (TSM) Resonator -- 1.1.3.1.1.2.4.2 Shear Horizontal Acoustic Plate Mode (SHAPM) -- 1.1.3.1.2 Electrochemical Biosensor -- 1.1.3.1.2.1 Potentiometric Sensors -- 1.1.3.1.2.2 Amperometric -- 1.1.3.1.2.3 Conductometric -- 1.1.3.1.3 Optical Biosensor -- 1.1.3.1.3.1 Fluorescence-Based Biosensors -- 1.1.3.1.3.2 Surface Plasmon Resonance (SPR) -- 1.1.3.1.3.3 Raman and FTIR -- 1.1.3.1.3.4 Fiber Optics -- 1.1.3.2 Bio-Recognition Element -- 1.1.3.2.1 Enzyme Based Biosensor -- 1.1.3.2.2 Immuno Biosensors -- 1.1.3.2.3 Microbial Biosensors -- 1.1.3.3 Characteristics of a Biosensor -- 1.1.4 Food Analysis and Biosensors -- 1.1.5 Conclusion -- Bibliography -- Chapter 2: Calorimetric Biosensors: Core Principles, Techniques, Fabrication and Application -- 2.1 Introduction -- 2.2 Thermal Biosensors: Working Principles -- 2.2.1 Transducer -- 2.2.2 Instrumentation -- 2.2.3 Conventional Device -- 2.2.4 Mini Thermometric System -- 2.2.5 Micro Thermometric System -- 2.2.6 Thermopile-Based Microbiosensor -- 2.2.7 Multisensing Thermometric System -- 2.2.8 Hybrid Sensors -- 2.3 Categories of Calorimeter Based on Design Principles 5.5.7 Electrochemical Signal Transduction for the Biosensing -- 5.6 Application of Electrochemical Sensor -- 5.6.1 Electrochemical Sensors for Environmental Monitoring -- 5.6.2 Electrochemical Sensors in Analytical Chemistry -- 5.6.3 Electrochemical Sensors in Clinic Analysis -- 5.6.4 Nanomaterial-Based No-Wash Electrochemical Biosensors -- 5.6.5 Electrochemical Sensors in Food Analysis -- 5.7 Limitation and Future Scope of Electrochemical Sensors -- 5.8 Conclusion -- Bibliography -- Chapter 6: Colorimetric Biosensors: Principal, Fabrication, and Application in Food Analysis -- 6.1 Introduction -- 6.2 Fabrication of Colorimetric Biosensor -- 6.2.1 Fabrication of Nanomaterial Based Colorimetric Sensors -- 6.2.1.1 Nanomaterial -- 6.2.1.1.1 Gold Nanoparticle -- 6.2.1.1.2 Quantum Dots -- 6.2.1.1.3 Magnetic Nanoparticle -- 6.2.1.1.4 Carbon Nanoparticle -- 6.2.2 Fabrication Technique of Nanomaterial Based Colorimetric Biosensor -- 6.2.2.1 Physical Adsorption -- 6.2.2.2 Membrane Entrapment -- 6.2.2.3 Covalent Amalgamation -- 6.2.2.4 Matrix Entrapment -- 6.2.3 Nanomaterial Based Colorimetric Sensors -- 6.3 Fabrication of Colorimetric Sensors Based on Chemoresponsive Dye -- 6.3.1 Chemoresponsive Dye -- 6.3.2 Fabrication Techniques of Chemoresponsive Dye-Based Colorimetric Biosensor -- 6.3.3 Data Analysis of Nanomaterial Based and Chemo Responsive Dye-Based Colorimetric Biosensor -- 6.3.4 Chemoresponsive Dye-Based Colorimetric Sensors -- 6.4 Latest Trends in Colorimetric Biosensor -- 6.4.1 One-Dimensional Photonic Crystal -- 6.4.2 Smartphone -- 6.4.2.1 Lab-on Smartphone -- 6.4.2.2 Smartphone-Based on Fluorescence Imaging -- 6.4.2.3 Smartphone-Based Electro-Analytical -- 6.4.2.4 Smartphone Spectroscopy -- 6.4.3 Lab-on-Chip (LOC) and Lab-on-Paper (LOP) -- 6.4.4 Biomimetics -- 6.4.5 Artificial Intelligence -- 6.5 Advantages of Colorimetry Biosensors 7.6 Different Innovation and Trends in Nanobiosensor and Its Limitations 3.5 Future Scope in Optical Fiber -- 3.6 Conclusion -- References -- Chapter 4: Piezoelectric Biosensors: Principle, Techniques, and Their Application in Food Analysis -- 4.1 Introduction -- 4.2 Principle -- 4.3 Materials Used for Piezoelectric Assay -- 4.4 Fabrication of Piezoelectric Sensor -- 4.4.1 Antigen Antibody-Based -- 4.4.2 Poly (Vinylidene Fluoride-Trifluoroethylene) (P(VDF-TrFE))-Zinc Oxide Based Sensor -- 4.4.3 Sb-Doped p-ZnO NW Films for Self-Powered Piezoelectric Strain Sensors -- 4.4.4 Zinc-Oxide Based Micro Electromechanical System (MEMS) Acoustic Sensor -- 4.4.5 Disposable Piezoelectric Vibration Sensors with PDMS/ZnO Transducers on Printed Graphene-Cellulose Electrodes -- 4.5 Immobilization Procedures of Bioreceptors -- 4.6 Applications of Piezoelectric Assay -- 4.6.1 Detection of TB -- 4.6.2 Detection of Salmonella typhimurium -- 4.6.3 Quality Control of Modified Atmosphere Packages -- 4.6.4 Quality Control of Fish and Meat -- 4.6.5 Adulteration of Bovine Milk -- 4.6.6 Recognition of Eating Habits and Nutrition Intake -- 4.7 Merits and Demerits of Piezoelectric Biosensor -- 4.8 Commentary and Future Scope in Piezoelectric Sensors -- Bibliography -- Chapter 5: Electrochemical Sensors: Core Principle, New Fabrication Trends, and Their Applications -- 5.1 Introduction -- 5.2 Working Principle of Electrochemical Sensor -- 5.3 Major Components of Electrochemical Sensor -- 5.4 Technological Aspect and Fabrication -- 5.5 Different Electrochemical Sensors -- 5.5.1 Cyclic Voltammetry (CV) -- 5.5.2 Biosensing Using Electrochemical Impedance Spectroscopy (EIS) -- 5.5.3 Biosensing Using Field-Effect Transistor (FET) -- 5.5.4 Electrochemical Surface-Plasmon Resonance (EC-SPR) Based Sensor -- 5.5.5 Biosensing Waveguide-Based Techniques and Electrochemistry -- 5.5.6 Magnetic Field Based Electrochemical Biosensors 6.5.1 Specificity for Analyte -- 6.5.2 Large Number of Samples Analyzed -- 6.5.3 Less Time Consuming -- 6.5.4 Simple and Economical -- 6.5.5 Low Chemical Reagent Usage -- 6.5.6 Reusage -- 6.5.7 Online Measurements and Continuous Recording -- 6.5.8 Ultra-Sensitive -- 6.6 Disadvantages of Colorimetry Biosensors -- 6.6.1 Specificity of pH, Temperature -- 6.6.2 Waste Generation -- 6.7 Applications of Colorimetry Biosensor -- 6.7.1 Detection of Food Borne Microorganism and Toxins -- 6.7.2 Detection of Sugar -- 6.7.3 Detection of Alcohol -- 6.7.4 Detection of Amino Acid -- 6.8 Colorimetric Sensor and Food Safety and Security -- 6.9 Challenges and Future of Colorimetric Biosensor -- 6.10 Conclusion -- Bibliography -- Chapter 7: Nanobiosensors: Principles, Techniques, and Innovation in Nanobiosensors -- 7.1 Introduction -- 7.2 Role of Nanomaterials in Food Analysis -- 7.2.1 Pathogens -- 7.2.2 Food Contaminants -- 7.2.3 Sugars -- 7.3 How Nanobiosensors Work -- 7.3.1 Properties/Characteristics/Types/Classification/Material Used -- 7.3.1.1 Nanoparticle Based Sensors -- 7.3.1.2 Nanotube Based Sensors -- 7.3.1.3 Nanowire Based Sensors -- 7.3.2 Working Principle of Nanobiosensors -- 7.3.2.1 Localized Surface Plasmon Resonance (LSPR) Based Nanobiosensors -- 7.3.2.2 Electrochemical Biosensors -- 7.3.2.3 Optical Biosensors/Optodes -- 7.3.2.4 Fluorescent Nanobiosensors -- 7.3.3 Scope of Nanobiosensors -- 7.3.4 Properties, Advantage, and Disadvantage -- 7.4 Different Fabrication Techniques of Nanobiosensor -- 7.4.1 Enabling Technology -- 7.4.2 Micro-Fabrication Technology -- 7.4.3 SERS (Surface Enhanced Raman Spectroscopy) Technique -- 7.5 Application of Nanobiosensor -- 7.5.1 Enzyme Biosensors -- 7.5.2 Detection of Pathogens -- 7.5.3 Detection of Food Additives -- 7.5.4 Detection of Pesticides -- 7.5.5 Detection of Drug Residues -- 7.5.6 Detection of Bisphenol A |
| Title | Biosensors in Food Safety and Quality |
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