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Determination of additives and organic contaminants in food by CE and CEC

✍ Scribed by Mary C. Boyce

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
326 KB
Volume
28
Category
Article
ISSN
0173-0835

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✦ Synopsis

Abstract

The application of CE to the analysis of additives and organic contaminants in food since 2001 has been reviewed. Additives included in the review are dyes, preservatives, antioxidants and sweeteners. Organic contaminants included in the review are pesticides, antibiotics and those produced during processing or cooking food. The review highlights the strategies and approaches adopted in making CE suitable for the determination of analytes at residue level and in complicated matrices.

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