title: Recent advances in the application of capillary electromigration methods for food analysis and Foodomics.
abstract: In this work, the analysis of foods and food components using capillary electromigration methods is reviewed. The present work presents and discusses the main CE applications performed in Food Science and Technology including the new field of Foodomics, reviewing recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food interactions and food processing. The CE analysis of a large variety of food-related molecules with different chemical properties, including amino acids, peptides, proteins, phenolic compounds, carbohydrates, DNA fragments, vitamins, toxins, pesticides, additives, and other minor compounds is described. The use of microchips, CE-MS, and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research. Following the previous review by Castro-Puyana et al. (Electrophoresis, 2012, 33, 147–167), the current review covers the papers that were published from February 2011 to February 2013.
authors.forename: Virginia
authors.initials: V
authors.lastname: García-Cañas
authors.forename: Carolina
authors.initials: C
authors.lastname: Simó
authors.forename: María
authors.initials: M
authors.lastname: Castro-Puyana
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cifuentes
mesh_terms: D019075:Electrophoresis, Capillary; D005504:Food Analysis