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Recent advances in the application of capillary electrophoresis for food analysis

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Frazier, R.A. and Papadopoulou, A. (2003) Recent advances in the application of capillary electrophoresis for food analysis. Electrophoresis, 24 (22-23). pp. 4095-4105. ISSN 0173-0835

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To link to this article DOI: 10.1002/elps.200305633

Abstract/Summary

This article reviews recent developments in the application of capillary electrophoresis (CE) for the analysis of foods and food components. CE has been applied to a number of important areas of food analysis and is fast becoming an established technique within food analytical and research laboratories. Papers are reviewed that were published during the two years to date following the previous review.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13411
Uncontrolled Keywords:capillary electrophoresis, food analysis, review, LASER-INDUCED FLUORESCENCE, MICROEMULSION ELECTROKINETIC, CHROMATOGRAPHY, GENETICALLY-MODIFIED MAIZE, POLYMERASE-CHAIN-REACTION, GREEN TEA CATECHINS, ZONE-ELECTROPHORESIS, AMINO-ACIDS, ELECTROCHEMICAL, DETECTION, QUANTITATIVE-ANALYSIS, ANTIOXIDANT ACTIVITY
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