The book chapter titled 'Capillary Electrophoresis: Basic Principles' was published in 'Current and Future Developments in Food Science' (Bentham Science Publishers) by ITU Department of Chemistry members Dr. Zeynep Kalaycıoğlu and Prof. Dr. F. Bedia Erim.

The book on Capillary Electrophoresis in Food Analysis edited by Dr. Maria CastroPuyana, Dr. Miguel Herrero and Prof. Maria Luisa Marina represents very comprehensive and updated source of information on the topic. The book opens with the chapter on the basic principles of Capillary Electrophoresis written by Kalaycıoğlu and Erim. This chapter is a good reading for every researcher interested in this technique and not just limited to food scientists. The aspects such as separation mechanism, basic instrument, separation parameters, modes of Capillary Electrophoresis, online sensitivity enhancement, detection methods and separation strategies for some groups of analytes are discussed in a very concise and clear way.