Title

Determination of additives in food by capillary electrophoresis

Authors

Mary Boyce

Document Type

Journal Article

Publisher

Wiley-VCH

Faculty

Faculty of Computing, Health and Science

School

School of Natural Sciences

RAS ID

885

Comments

Boyce, M. C. (2001). Determination of additives in food by capillary electrophoresis. Electrophoresis, 22(8), 1447-1459.

Abstract

The application of capillary electrophoresis (CE) to the analysis of additives in food has been reviewed. Additives included in the review are preservatives, antioxidants, sweeteners, colourings, caffeine, niacin, choline, nitrate, and nitrite. The review highlights the versatility of CE in separating this often widely disparate group of compounds. The application of the methods to real food samples is also discussed.

DOI

10.1002/1522-2683(200105)22:8%3C1447::AID-ELPS1447%3E3.0.CO;2-%23

 
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