Simple flow injection analysis system for determination of added sugars in dairy products
A microbial sensor based on a carbon dioxide electrode coupled with immobilized Saccharomyces cerevisiae (baker's yeast) has been used for the determination of sucrose in dairy products. The sensor was used as the detector in a flow injection analysis system. Calibration curves for sucrose were...
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| Veröffentlicht in: | Journal of dairy research 1998-11, Vol.65 (4), p.675-680 |
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| container_title | Journal of dairy research |
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| creator | CORTÓN, EDUARDO LOCASCIO, GUILLERMO |
| description | A microbial sensor based on a carbon dioxide electrode coupled
with
immobilized Saccharomyces cerevisiae (baker's yeast) has
been used for the
determination of sucrose in dairy products. The sensor was used as the
detector in a
flow injection analysis system. Calibration curves for sucrose were established
from
1 to 100 g/l. Determinations for several dairy products containing
added sucrose
gave good agreement with the concentrations given by manufacturers. Typically,
the
se of the method was shown to be |
| doi_str_mv | 10.1017/S0022029998003045 |
| format | Article |
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with
immobilized Saccharomyces cerevisiae (baker's yeast) has
been used for the
determination of sucrose in dairy products. The sensor was used as the
detector in a
flow injection analysis system. Calibration curves for sucrose were established
from
1 to 100 g/l. Determinations for several dairy products containing
added sucrose
gave good agreement with the concentrations given by manufacturers. Typically,
the
se of the method was shown to be <5% of the calculated mean.</description><identifier>ISSN: 0022-0299</identifier><identifier>EISSN: 1469-7629</identifier><identifier>DOI: 10.1017/S0022029998003045</identifier><identifier>CODEN: JDRSAN</identifier><language>eng</language><publisher>Cambridge: Cambridge University Press</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Milk and cheese industries. Ice creams</subject><ispartof>Journal of dairy research, 1998-11, Vol.65 (4), p.675-680</ispartof><rights>Proprietors of Journal of Dairy Research 1998</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-aaad65d63f8b7fffd588691aec254b7c060679c9df151ac5c5cb28f96beb3a33</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.cambridge.org/core/product/identifier/S0022029998003045/type/journal_article$$EHTML$$P50$$Gcambridge$$H</linktohtml><link.rule.ids>164,314,780,784,27869,27924,27925,55628</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1580450$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>CORTÓN, EDUARDO</creatorcontrib><creatorcontrib>LOCASCIO, GUILLERMO</creatorcontrib><title>Simple flow injection analysis system for determination of added sugars in dairy products</title><title>Journal of dairy research</title><addtitle>Journal of Dairy Research</addtitle><description>A microbial sensor based on a carbon dioxide electrode coupled
with
immobilized Saccharomyces cerevisiae (baker's yeast) has
been used for the
determination of sucrose in dairy products. The sensor was used as the
detector in a
flow injection analysis system. Calibration curves for sucrose were established
from
1 to 100 g/l. Determinations for several dairy products containing
added sucrose
gave good agreement with the concentrations given by manufacturers. Typically,
the
se of the method was shown to be <5% of the calculated mean.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk and cheese industries. 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with
immobilized Saccharomyces cerevisiae (baker's yeast) has
been used for the
determination of sucrose in dairy products. The sensor was used as the
detector in a
flow injection analysis system. Calibration curves for sucrose were established
from
1 to 100 g/l. Determinations for several dairy products containing
added sucrose
gave good agreement with the concentrations given by manufacturers. Typically,
the
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| fulltext | fulltext |
| identifier | ISSN: 0022-0299 |
| ispartof | Journal of dairy research, 1998-11, Vol.65 (4), p.675-680 |
| issn | 0022-0299 1469-7629 |
| language | eng |
| recordid | cdi_proquest_journals_1840048703 |
| source | Cambridge Journals; Periodicals Index Online |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams |
| title | Simple flow injection analysis system for determination of added sugars in dairy products |
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