Standard Article

Enzyme Analysis and Bioassays in Food Analysis

Food

  1. J.R. Powers

Published Online: 15 SEP 2006

DOI: 10.1002/9780470027318.a1008

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Powers, J. 2006. Enzyme Analysis and Bioassays in Food Analysis. Encyclopedia of Analytical Chemistry. .

Author Information

  1. Washington State University, Pullman, USA

Publication History

  1. Published Online: 15 SEP 2006

Abstract

The objectives for carrying out analysis of food products include food safety, food quality, meeting regulatory requirements and the control of food processes. Biological entities used in food analyses include enzymes, microbes and antibodies. Based on categories of food analysis general principles of enzyme, immunological and whole organism (microbial) analyses are described. Applications of the use of enzymes for substrate analysis, with examples of their application, are presented. A brief description is given of the use of enzymes as preparative tools in food analysis and of biosensors that use enzymes as elements. Immunological analysis applicable to food systems is given with an emphasis on applications related to food safety. Microbial assays used in food analysis are described including vitamin analysis and protein quality.