Capillary electrophoresis in food authenticity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015990" target="_blank" >RIV/60461373:22330/05:00015990 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Capillary electrophoresis in food authenticity

Original language description

Food authenticity is a term which simply refers to whether the food purchased by the consumer matches its description. False description can occur in many forms, from the undeclared addition of water or other cheaper materials, or the wrong declaration of the amount of a particular ingredient in the product, to making false statements about the source of ingredients i.e., their geographic, plant, or animal origin. The aim of this review is to summarize applications of capillary electrophoresis in food authentication.

Czech name

Použití kapilární elektroforesy v autenticitě potravin

Czech description

Použití kapilární elektroforesy v autenticitě potravin

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA525%2F03%2F0351" target="_blank" >GA525/03/0351: Application of capillary electrophoresis for analysis of bioactive compounds in food</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

J. Sep. Sci.

ISSN

1615-9306

e-ISSN

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Volume of the periodical

28

Issue of the periodical within the volume

9

Country of publishing house

BE - BELGIUM

Number of pages

13

Pages from-to

813-825

UT code for WoS article

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EID of the result in the Scopus database

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