Application of Capillary Electrophoresis to Food Authentication.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43923990" target="_blank" >RIV/60461373:22330/22:43923990 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Application of Capillary Electrophoresis to Food Authentication.
Original language description
This chapter deals with the issue of food authenticity and applications of capillary electrophoresis in this field. An overview of food adulteration, including the frequency of adulteration of selected commodities and a list of methods used to prove authenticity or detect food adulteration, is presented. An overview of applications of capillary electrophoresis for food authentication is supplemented by specific cases described in more detail.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Capillary Electrophoresis in Food Analysis
ISBN
978-981-5036-16-9
Number of pages of the result
32
Pages from-to
356-387
Number of pages of the book
560
Publisher name
Bentham Science Publishers Ltd.
Place of publication
Sharjah
UT code for WoS chapter
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