Immobilized enzymes as tools in food analysis.

A lot of publications described the possibilities of using selective enzymatic reactions in analysis, but not much authors described applications for the analysis of real samples. In this paper important publications, which described different applications in food analysis, are reviewed. In the first section the use of biosensors for food analysis, in the second section the combination of immobilized enzymes and flow injection analysis and in the last section the use of immobilized enzymes in combination with HPLC are described. Most of the applications described used enzymes for the determination of sugars mainly glucose, but also methods for the determination of inhibitors in foods are described.