A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods

Cereal Chemistry

Volumn 81, Issue 1, 2004, Pages 6-9

  Marconi, Emanuele ^a   Messia, Maria Cristina ^a   Palleschi, Giuseppe ^b   Cubadda, Raimondo ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROCHEMICAL BIOSENSORS; ELECTRODES; FOOD PROCESSING; GELATION; GLUCOSE OXIDASE; GLUCOSE SENSORS;

AMYLOGLUCOSIDASE; ANALYTICAL PARAMETERS; ELECTROCHEMICAL BIOSENSOR; ELECTRODE SURFACES; GELATINIZED STARCH; OXIDASE ENZYMES; PT ELECTRODE; PT-ELECTRODES; QUANTITATIVE DETERMINATIONS; RELIABLE METHODS;

STARCH;

AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; GLUCOSE OXIDASE; MALTOSE; PLATINUM; STARCH;

ACCURACY; ARTICLE; BIOSENSOR; CEREAL; ELECTROCHEMICAL ANALYSIS; FOOD ANALYSIS; GELATINIZATION; IMMOBILIZATION; QUANTITATIVE ANALYSIS; RELIABILITY; TEMPERATURE;

EID: 1642518503     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.1.6     Document Type: Article

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