Special Issue "Application of Electrochemical Devices in Food Analysis"
Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 795
Food analysis is crucial for food quality and safety control. Studies in food analysis are focused mainly on the nutritional value of the final product, food freshness, supplementary materials added or toxic components spontaneously occurring in the product or during the food processing, and the effect of processing or storage on food composition, texture, and microbiological quality. Food analysis has been considered a great, complicated challenge. In this regard, food analysis should be seriously considered, and detection procedures continually improved. In comparison with conventional techniques in food analysis such as chromatographic or spectrometric methods, electrochemical (bio)sensors possess some incontestable benefits. One of the most sensitive, simplest, and most selective type of chemical sensors are electrochemical (bio)sensors that have been widely used in food analysis. Electrochemical (bio)sensors have been proposed as tools with the ability to sense physicochemical or biological alterations in analytes and convert them into measurable voltammetry, amperometry, and impedance electrochemical signals. Electrochemical sensors operate via the redox reaction of analytes over the working electrode surface and produce an electrical signal that is proportional to the analyte concentration. Therefore, analytes in food with electrochemical operations may be immediately sensed by electrochemical sensors.
The aim of this collection is to present a comprehensive overview of the current state of research on the application of electrochemical devices in food analysis.
Dr. Somayeh Tajik
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- food analysis
- modified electrodes