Capillary Electrophoresis for Food Analysis: Method Development
Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.
R. A. Frazier, J. M. Ames, and H. E. Nursten, Capillary Electrophoresis for Food Analysis: Method Development, The Royal Society of Chemistry, 2000.
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Table of contents
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Front coverByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Front matterByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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PrefaceByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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ContentsByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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GlossaryByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Background theory and principles of capillary electrophoresisp1-7ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Modes of separationp8-15ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Experimental variables in capillary electrophoresisp16-24ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Method development for capillary electrophoresisp25-31ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Method development: Capillary zone electrophoresisp32-46ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Method development: Micellar electrokinetic chromatographyp47-56ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Method validation and transferp57-60ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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CE troubleshootingp61-66ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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CE applications for food analysisp67-87ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Appendicesp88-88ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Example 1 of CE method development: The determination of niacin by CZEp89-94ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Example 2 of CE method development: The separation of green tea catechins by MEKCp95-103ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Example 3 of CE method development: The simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinksp104-112ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Bibliographyp113-117ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Subject indexp118-128ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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Back coverpX003-X004ByHarry E. NurstenHarry E. NurstenSenior ReporterSearch for other works by this author on:
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