University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Italian Journal of Food Science

  • Publisher:
  • FAD Code: IJFS
  • CODEN: ITFSEY
  • ISSN: 1120-1770
  • Abbreviation: Ital. J. Food Sci.
  • DOI Prefix: NA
  • Language: English
  • Comments: Abstracts from 2011 V23

Citations 4

"Electrochemical Method For The Evaluation Of The Number Of Eggs In Egg Pasta"
Ital. J. Food Sci. 2003 Volume 15, Issue 3 Pages 321-328
COSIO M. S.; BURATTI S.; MANNINO S.

Abstract: A specific and rapid method to determine the number of eggs in egg pasta based on the determination of ovalbumin thiol groups is described. Pasta water extracts were analyzed by a Flow Injection Analysis (FIA) system with an electrochemical detector operating in amperometry with a tungsten sensor working at -0.2 V vs SCE. There was a good linear correlation between the SH content obtained using the proposed electrochemical method and the number of eggs in egg pasta. Moreover. to confirm the results of the electrochemical method, the ovalbumin content of egg pasta was also evaluated by electrophoretic SDS-Page analysis. Because of the speed of analysis, the electrochemical method could be useful for the rapid determination of the number of eggs in egg pasta.

"Colorimetric Determination Of Phosphorus In Milk By Flow Injection Analysis Using A Thermal/UV Induced Digestion"
Ital. J. Food Sci. 2002 Volume 14, Issue 1 Pages 9-16
M.J. Reis Lima, S.M.V. Fernandes and A.O.S.S. Rangel

Abstract: Two flow injection systems for the determination of total phosphorus in milk were developed: one for the determination of phosphorus using off-line digestion of milk and another with in-line digestion. The first procedure involves a classical Kjeldahl digestion of milk prior to introducing it into the flow system; the second uses acid, heat and UV-catalyzed peroxodisulfate oxidation to convert in-line all forms of phosphorus compounds into orthophosphate, allowing a considerable amount of time to be saved. Concentrations of phosphorus in milk within the range of 706 to 984 mg P/L were found and FIA results were in good agreement with those provided by the reference method.

"Electrochemical Biosensors For Food Analysis And The Food Industry"
Ital. J. Food Sci. 2001 Volume 13, Issue 2 Pages 137-157
G. Palleschi and R. Cubadda

Abstract: This review concerns the development and application of electrochemical biosensors to solve analytical problems for the food industry. A concise description of the fundamentals of electrochemical devices is given with emphasis on their application to detect damaged and gelatinised starch and to detect lactate, lactose and glucose in milk during mozzarella cheese manufacturing. Their application to detect malic and lactic acid in wine and grapes is also reported. The review then focuses on the detection of amino acids, such as glutamate and aspartate in food stuffs and health foods and lysine in feeds. An electrochemical probe for the sequential detection of glucose and fructose in honey samples is reported. Some studies are reported on the quality of some fruit samples evaluated by electrochemical and multivariate analysis.
Glucose Reactor

"Simultaneous Determination Of Glucose And Galactose In Dairy Products By Two Parallel Amperometric Biosensors"
Ital. J. Food Sci. 1999 Volume 11, Issue 1 Pages 57-65
Mannino, S.; Cosio, M. S.; Buratti, S.

Abstract: A sensitive, specific and rapid procedure for the simultaneous determination of glucose and galactose in dairy products based on biosensors is described. The biosensing probes consisted in two electrodes operating in parallel in a Flow Injection Analysis (FIA) system. Both electrodes consisted of a 5% rhodium-on-carbon paste, one equipped with glucose oxidase (GOx) and the other with galactose oxidase (GAOx) and peroxidase (HRP) for the determination of glucose and galactose, respectively. The rhodium-on-carbon paste electrode shows enhanced selectivity (particularly discrimination against ascorbic acid) and electrocatalysis of the reduction at lower potential of hydrogen peroxide produced by the oxidase, The response was linear from 250 to 4,000 mg L-1 with a detection limit of 45 for glucose and 98 mg L-1 for galactose. Compared with classical methods mainly based on HPLC, the proposed procedure features straightforward sample preparation and improved sensitivity and selectivity, All results reported demonstrate that the rhodium-on-carbon paste/ enzyme electrode constitutes a robust amperometric biosensor which can be used for quality control in dairy industries.
Glucose