The combined use of molecular techniques and capillary electrophoresis in food analysis
We review the combined use of molecular techniques and capillary electrophoresis (CE) in food analysis. We present an up-to-date overview (including works published up to January 2004) and discuss the advantages and the drawbacks of these combined techniques. The main applications of molecular techn...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2004 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/12122 |
| Acceso en línea: | http://hdl.handle.net/10261/12122 |
| Access Level: | acceso abierto |
| Palabra clave: | Capillary electrophoresis Capillary gel electrophoresis CE CGE DNA analysis Food chemistry Genetically modified organism GMO PCR PCR techniques |
| Sumario: | We review the combined use of molecular techniques and capillary electrophoresis (CE) in food analysis. We present an up-to-date overview (including works published up to January 2004) and discuss the advantages and the drawbacks of these combined techniques. The main applications of molecular techniques in conjunction with CE in food analysis include: (i) species identification; (ii) microbiological and toxicological analysis; and (iii) detection of transgenic foods. We also outline the future outlook for this analytical methodology in food science. |
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