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5、industryneedssuitableanalyticalmethodsforprocessandqualitycontrol;thatis,methodsthatarerapid,reliable,specificandcost-effectiveintheirprovisionofinformationaboutphysicalandchemicalcharacteristicsoffood.Apartfromafewimportantanalytes,suchassugars,alcohols
6、,aminoacids,flavoursandsweeteners,foodapplicationsmainlyfocusonthedeterminationofcontaminants.However,veryfewbiosensorsplayaprominentroleinfoodprocessingorqualitycontrol.Considerableeffortmustbemadetodevelopbiosensorsthatareinexpensive,reliable,androbust
7、enoughtooperateunderrealisticconditions.Reliableandcost-effectiveanalyticalmethodsareofalltheirmajorandminorconstituents-artificialincreasinglyneededinthefoodindustryforthedeter-flavoursandsweeteners,antimicrobialagentsandaller-minationofspecificchemical
8、compoundsinfoodsandgens,glucoseinsugarsandsyrups,alcoholsinwine,foodproducts.Theneedarisesfromincreasedregulat-hydrogenperoxideandsulphitesaspreservatives,oryactionandheightenedconsumerconcernaboutantibioticsinmilk,cholest
