Cereals as sources of lysine in the reformulation of meat products. Evaluation using a biosensor

Cereals as sources of lysine in the reformulation of meat products. Evaluation using a biosensor

The energy and protein requirements of the population must be met, and the use of new analytical methods for rapid, low-cost detection of essential elements like lysine in reformulated foods is crucial. In this context, conditions were evaluated to develop a biosensor with lysine alpha oxidase (LOx)...

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Bibliographic Details
Main Authors: Erika Alvarez Cañarte, Guilber Vergara Velez, Frank Guillermo Intriago Flor, Efrain Pérez Vega, Miguel Andrès Falconi Vèlez, Delia Noriega Verdugo, Génesis Pamela García García, Livis Sharith Díaz Alarcón, Andrés Miguel Anchundia Loor, Carlos Jadán-Piedra, Felipe Jadán Piedra
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Biosensors and Bioelectronics: X
Subjects:
Sensor
Malnutrition
Lysine alpha oxidase
low environmental impact
Meat products
Online Access:http://www.sciencedirect.com/science/article/pii/S2590137025000196
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