Application of Capillary Electrophoresis in Hydrodynamically Closed System for Analysis of Bioactive Compounds in Food

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019025" target="_blank" >RIV/60461373:22330/07:00019025 - 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

Application of Capillary Electrophoresis in Hydrodynamically Closed System for Analysis of Bioactive Compounds in Food

Original language description

CE is a family of electrokinetic separation techniques that separate compounds based upon differences in electrophoretic mobilities, phase partitioning, pI, molecular size, or a combination of one or several of these properties. CE has been used in several modes to analyze and characterize a wide variety of analytes from simple inorganic ions, small organic molecules, peptides, proteins, nucleic acids to virus, microbes and particles. Food consists of a complex mixture of a variety of components, many of which are biologically active. Components classified as "nutrients" are essential for growth, maintenance, and repair of the body. Other food constituents, typically occurring in small quantities, are classified as "biologically active substances" andthey have beneficial or harmful effects on human health. There are two types of biologically active substances in food - naturally occurring and food additives. The bioactive compounds of food that will be mentioned in this review are

Czech name

Použití kapilární elektroforesy v hydrodynamicka uzavřených systémech pro analýzu bioaktivních látek v potravinách

Czech description

CE is a family of electrokinetic separation techniques that separate compounds based upon differences in electrophoretic mobilities, phase partitioning, pI, molecular size, or a combination of one or several of these properties. CE has been used in several modes to analyze and characterize a wide variety of analytes from simple inorganic ions, small organic molecules, peptides, proteins, nucleic acids to virus, microbes and particles. Food consists of a complex mixture of a variety of components, many of which are biologically active. Components classified as "nutrients" are essential for growth, maintenance, and repair of the body. Other food constituents, typically occurring in small quantities, are classified as "biologically active substances" andthey have beneficial or harmful effects on human health. There are two types of biologically active substances in food - naturally occurring and food additives. The bioactive compounds of food that will be mentioned in this review are

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

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2007

Confidentiality

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

Name of the periodical

Electrophoresis, 21

ISSN

0173-0835

e-ISSN

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Volume of the periodical

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Issue of the periodical within the volume

28

Country of publishing house

DE - GERMANY

Number of pages

9

Pages from-to

259-367

UT code for WoS article

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EID of the result in the Scopus database

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