Quantification of l-lysine in cheese by a novel amperometric biosensor

Food Chemistry

Volumn 169, Issue , 2015, Pages 13-19

  Ciriello, Rosanna ^a   Cataldi, Tommaso R I ^b   Crispo, Fabiana ^a   Guerrieri, Antonio ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Amperometric biosensor; Cheese; Lysine determination; Manufacture technology; Ripening time

Indexed keywords

AMINO ACIDS; CHEESES; DAIRY PRODUCTS; ELECTRODES; ENZYME ELECTRODES; MANUFACTURE; POLYPYRROLES;

AMPEROMETRIC BIOSENSORS; LYSINE DETERMINATION; MANUFACTURE TECHNOLOGY; OVEROXIDIZED POLYPYRROLE; RELATIVE STANDARD DEVIATIONS; RIPENING TIME; SAMPLE PREPARATION; SENSITIVE DETECTION; L-LYSINE;

DAIRIES; CHEESES;

LYSINE; L-LYSINE OXIDASE; OXIDOREDUCTASE; POLYMER; POLYPYRROLE; PYRROLE DERIVATIVE; LYSINE OXIDASE; YOGHURT;

AMPEROMETRIC BIOSENSOR; ARTICLE; CHEESE RIPENING; CONTROLLED STUDY; DAIRY PRODUCT; ELECTRODE; ENZYME IMMOBILIZATION; LIMIT OF QUANTITATION; PROTEIN DEGRADATION; REVERSED PHASE LIQUID CHROMATOGRAPHY; ANALYSIS; CHEESE; CHEMISTRY; DEVICES; EVALUATION STUDY; GENETIC PROCEDURES; PROCEDURES; AMINO ACID ANALYSIS; FOOD INDUSTRY; PROTEIN CONTENT; SURFACE PROPERTY;

AMINO ACID OXIDOREDUCTASES; BIOSENSING TECHNIQUES; CHEESE; ELECTRODES; LYSINE; POLYMERS; PYRROLES;

EID: 84906094335     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.141     Document Type: Article

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