Capillary electrophoresis determination of non-protein amino acids as quality markers in foods
Identifiers
Permanent link (URI): http://hdl.handle.net/10017/24157DOI: 10.1016/j.chroma.2015.07.078
ISSN: 0021-9673
Publisher
Elsevier
Date
2015Embargo end date
2018-01-08Funders
Universidad de Alcalá
Bibliographic citation
Journal of Chromatography A, 2015, v.1428, p.97-114
Keywords
Capillary electrophoresis
Non-protein amino acids
Quality markers
Foods
Microchip Electrophoresis
Project
info:eu-repo/grantAgreement/MINECO//RYC-2013-12688/ES//
info:eu-repo/grantAgreement/CAM//S2013%2FABI-3028/Estrategias avanzadas para la mejora y el control de la calidad y la seguridad de los alimentos/AVANSECAL-CM
Document type
info:eu-repo/semantics/article
Version
info:eu-repo/semantics/acceptedVersion
Publisher's version
http://dx.doi.org/10.1016/j.chroma.2015.07.078Rights
Atribución-NoComercial-SinDerivadas 3.0 España
© Elsevier, 2015
Access rights
info:eu-repo/semantics/openAccess
Abstract
Non-protein amino acids mainly exist in food as products formed during food processing, as metabolic intermediates or as additives to increase nutritional and functional properties of food. This fact makes their analysis and determination an attractive field in food science since they can give interesting information on the quality and safety of foods. This article presents a comprehensive review devoted to describe the latest advances in the development of (achiral and chiral) analytical methodologies by capillary electrophoresis and microchip capillary electrophoresis for the analysis of non-protein amino acids in a variety of food samples. Most relevant information related to sample treatment, experimental separation and detection conditions, preconcentration strategies and limits of detection will be provided.
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