Analysis of Food Additives by Capillary Electrophoresis
- Authors: Samah Lahouidak1, Mohammed Zougagh2, Ángel Ríos3
-
View Affiliations Hide AffiliationsAffiliations: 1 Regional Institute for Applied Scientific Research, IRICA, Camilo José Cela Avenue, E 13005,Ciudad Real, Spain 2 Regional Institute for Applied Scientific Research, IRICA, Camilo José Cela Avenue, E-13005,Ciudad Real, Spain 3 Analytical Chemistry and Food Technology Department, University of Castilla-La Mancha,Camilo José Cela Avenue, E-13005, Ciudad Real, Spain
- Source: Capillary Electrophoresis in Food Analysis , pp 252-290
- Publication Date: June 2022
- Language: English
Electrophoretic approaches are increasingly used for the determination of food additives in real samples based on the easy operation modes and enhanced separation efficiency of Capillary Electrophoresis (CE). This chapter presents a summary of recent breakthroughs related to the development of different analytical strategies focused on enhancing the study of food samples and reviews the determination of food additives by CE, including some promising approaches. The effectiveness of these strategies to solve alimentary issues is also discussed.
Hardbound ISBN:
9789815036169
Ebook ISBN:
9789815036152
-
From This Site
/content/books/9789815036152.chap8dcterms_subject,pub_keyword-contentType:Journal105
/content/books/9789815036152.chap8
dcterms_subject,pub_keyword
-contentType:Journal
10
5
Chapter
content/books/9789815036152
Book
false
en
