Capillary Electrophoresis for Food Analysis: Method Development (2000)

Richard A Frazier wrote Capillary Electrophoresis for Food Analysis to address the gap in practical guidance for food analysts adopting this technique. Published by the Royal Society of Chemistry, the text focuses on method development rather than general theory. The author provides basic information and support needed to utilize capillary electrophoresis for creating new separation methods. This work is designed specifically for the needs of professionals who previously struggled with adoption due to a lack of written resources. The book guides readers step by step through the process of developing and troubleshooting these methods. It includes worked examples that make it suitable as a laboratory companion or library reference source. While capillary electrophoresis has found applications in pharmaceutical science and biochemistry since the early 1980s, this volume targets food analysis specifically. It does not cover culinary recipes or general cooking traditions. It is intended for scientists and analysts seeking technical instruction on separation techniques. It is not suitable for home cooks or readers interested in the history of preservation methods.