Chiral capillary electrophoresis in food analysis

9 páginas, 5 figuras, 2 tablas.-- El pdf del artículo es la versión post-print.-- Review.This review article addresses the different chiral capillary electrophoretic methods used to study and characterize foods and beverages through the enantiomeric separation of different food compounds such as amino acids, pesticides, polyphenols, etc. This work intends to provide an updated overview on the main applications of such enantioselective procedures together with their main advantages and drawbacks in food analysis. Some foreseeable applications and developments of these chiral CZE, CEC and MEKC methods for food characterization are also discussed. Papers that were published within the period January 2003 to October 2009 are included, following the previous review on this topic by Simo et al. (Electrophoresis 2003, 24, 2431–2441).This work was supported by the following projects: 2008IT0013 CSIC-CNR bilateral project, AGL2008-05108- C03-01 (Ministerio de Ciencia e Innovación) and CSD2007- 00063 FUN-C-FOOD (Programa CONSOLIDER, Ministerio de Educación y Ciencia). M. H. thank Spanish Science and Innovation Ministry (MICINN) for a ‘‘Juan de la Cierva’’ contract.Peer reviewe