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.

Reviews
"Text, figures and tables are clearly presented and written in good style. ... this book provides a useful source of information for beginners ... and also for experienced analysts who are looking for a reference manual of applications." * Chemistry in Britain, March 2001, p 50 *
"... an exceptionally clear introduction to the basics of the technique and its variants ..." * Aslib Book Guide, Vol 66, No 4, April 2001 *
"In general, this is a good, indeed very good, book." * Analyst Web Site *
"... a good student and laboratory companion as well as a library reference source." * Nahrung Food, 45, 2001, No 3, 10 *
"... written in a very clear style ... highly recommended ..." * Food Australia, 54 (4), April 2002, p 148 *



Book Information
ISBN 9780854044924
Author Richard A Frazier
Format Hardback
Page Count 142
Imprint Royal Society of Chemistry
Publisher Royal Society of Chemistry
Weight(grams) 843g