Flour Fortification Using Lablab Purpureus Evaluation with a Biosensor.

Felipe Jadán PiedraRodolfo Andrés Rivadeneira ZMaría Isabel Zambrano VélezJosé Patricio Muñoz MurilloFrank Guillermo Intriago FlorAndrés Miguel Anchundia LoorYanelis Ramos AlfonsoJose Alberto Vigueras MorenoHerman Cevallos SánchezJorge Milton Velepucha SánchezEfrain Pérez VegaLorena Daniela Domínguez Brito

Published in: Cellular physiology and biochemistry : international journal of experimental cellular physiology, biochemistry, and pharmacology (2024)

It was possible to increase and verify the concentration of lysine in all the flours tested through the use of the biosensor, which turned out to be a valid method for controlling the nutritional quality of flours.

Keyphrases

sensitive detection
gold nanoparticles
label free
quantum dots
quality improvement