Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 5 vol. 4 2015-04-01 2015-04-01 THE USE OF ENZYMES FOR ETHANOL, METHANOL AND FORMALDEHYDE DETERMINATION IN FOOD PRODUCTS 393 397 EN Władimir Sibirnyj Władimir Sibirnyj Dorota Grabek-Lejko Dorota Grabek-Lejko Mykhailo Gonchar Mykhailo Gonchar There is a need for the development and the use of analytical methods for assaying ethanol, methanol and formaldehyde in foods. Ethanol is a major component of a variety of alcoholic beverages and is an ingredient of a number of foodstuffs. Formaldehyde and methanol are produced on the large scale, are very toxic and have mutagenic and carcinogenic action on living organisms. The presence of toxic methanol and formaldehyde in foods can lead to severe poisoning and even death. Many current methods for the determination of ethanol, methanol and formaldehyde are based on the use of enzymes. The article presents an overview of the classical enzymatic and biosensors’ methods for the analysis of these compounds.
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