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Título

RECENT ADVANCES IN THE APPLICATION OF CAPILLARY ELECTROMIGRATION METHODS FOR FOOD ANALYSIS

AutorCifuentes, Alejandro
Palabras clavecapillary electrophoresis
foods
review
CE
CEC
MEKC
proteins
amino acids
peptides
DNAs
phenols
pesticides
toxins
Additives
Fecha de publicación2006
EditorWiley-VCH
CitaciónElectrophoresis, vol. 27, no1, pp. 283-303
ResumenThis article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on capillary electrophoresis (CE) techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods are discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095–4105).
Versión del editorhttp://dx.doi.org/10.1002/elps.200500474
URIhttp://hdl.handle.net/10261/12150
DOI10.1002/elps.200500474
ISSN0173-0835
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