Recent advances in the application of capillary electrophoresis for food analysis.
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 (Electrophoresis 2001, 22, 4197-4206).
Frazier
Richard A
RA
School of Food Biosciences, The University of Reading, Reading, UK. r.a.frazier@reading.ac.uk
Papadopoulou
Athina
A
D000596:Amino Acids / Q000032:analysis*; D004247:DNA / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry; D019075:Electrophoresis, Capillary; D005504:Food Analysis; D008894:Milk Proteins / Q000032:analysis*; D010455:Peptides / Q000032:analysis; D011506:Proteins / Q000032:analysis*; D014815:Vitamins / Q000032:analysis*
D000596:Amino Acids; D008894:Milk Proteins; D010455:Peptides; D011506:Proteins; D014815:Vitamins; D004247:DNA