Recent advances in capillary electrophoresis methods for food analysis.
This review article addresses recent advances in the analysis of foods and food components by capillary electrophoresis (CE). CE has found application to a number of important areas of food analysis, including quantitative chemical analysis of food additives, biochemical analysis of protein composition, and others. The speed, resolution and simplicity of CE, combined with low operating costs, make the technique an attractive option for the development of improved methods of food analysis for the new millennium.
Frazier
R A
RA
School of Food Biosciences, The University of Reading, UK. r.a.frazier@reading.ac.uk
D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis