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Titolo:
Determination of additives in food by capillary electrophoresis
Autore:
Boyce, MC;
Indirizzi:
Edith Cowan Univ, Sch Nat Sci, Perth, WA, Australia Edith Cowan Univ Perth WA Australia v, Sch Nat Sci, Perth, WA, Australia
Titolo Testata:
ELECTROPHORESIS
fascicolo: 8, volume: 22, anno: 2001,
pagine: 1447 - 1459
SICI:
0173-0835(200105)22:8<1447:DOAIFB>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
MICELLAR ELECTROKINETIC CHROMATOGRAPHY; PERFORMANCE LIQUID-CHROMATOGRAPHY; INDIRECT ULTRAVIOLET DETECTION; L-ASCORBIC-ACID; ZONE-ELECTROPHORESIS; SOFT DRINKS; DECOMPOSITION PRODUCTS; PHENOLIC ANTIOXIDANTS; ARTIFICIAL SWEETENERS; ION ELECTROPHORESIS;
Keywords:
capillary electrophoresis; food additives; food analysis; review;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
70
Recensione:
Indirizzi per estratti:
Indirizzo: Boyce, MC Edith Cowan Univ, Sch Nat Sci, 2 Bradford St, Mt Lawley, WA 6050, Australia Edith Cowan Univ 2 Bradford St Mt Lawley WA Australia 6050 ralia
Citazione:
M.C. Boyce, "Determination of additives in food by capillary electrophoresis", ELECTROPHOR, 22(8), 2001, pp. 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.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/01/20 alle ore 10:02:32