Handbook of Analysis of Active Compounds in Functional Foods
eBook - PDF

Handbook of Analysis of Active Compounds in Functional Foods

  1. 956 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Analysis of Active Compounds in Functional Foods

About this book

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

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Yes, you can access Handbook of Analysis of Active Compounds in Functional Foods by Leo M.L. Nollet, Fidel Toldra, Leo M.L. Nollet,Fidel Toldra in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Analytic Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2012
Print ISBN
9781439815885
eBook ISBN
9781439815908
Edition
1
Topic
Physical Sciences
Subtopic
Analytic Chemistry

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. Chapter 1: Essential Amino Acids
  7. Chapter 2: Glutamine and Taurine
  8. Chapter 3: Bioactive Peptides
  9. Chapter 4: Glutathione
  10. Chapter 5: l-Carnitine
  11. Chapter 6: Creatine
  12. Chapter 7: Analysis of Bioactive Peptides and Proteins
  13. Chapter 8: Vitamin K
  14. Chapter 9: Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products
  15. Chapter 10: Tocopherols, Tocotrienols, and Their Bioactive Analogs
  16. Chapter 11: Vitamin C
  17. Chapter 12: Vitamin D
  18. Chapter 13: Hydrocarbon Carotenoids
  19. Chapter 14: Oxycarotenoids (Xanthophylls)
  20. Chapter 15: Flavonoids: Flavonols, Flavones, and Flavanones
  21. Chapter 16: Flavan-3-Ols and Proanthocyanidins
  22. Chapter 17: Stilbenes and Resveratrol
  23. Chapter 18: Flavonoids: Anthocyanins
  24. Chapter 19: Isoflavones
  25. Chapter 20: Hydrolyzable Tannins: Gallotannins, Ellagitannins, and Ellagic Acid
  26. Chapter 21: Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies
  27. Chapter 22: Analytical Methodologies of Chitosan in Functional Foods
  28. Chapter 23: Insoluble Dietary Fiber
  29. Chapter 24: Fructans Including Inulin
  30. Chapter 25: Pectin Extraction, Gelation, and Sources
  31. Chapter 26: Cyclodextrins
  32. Chapter 27: Selection and Evaluation of Probiotics
  33. Chapter 28: Anise Oil
  34. Chapter 29: Occurrence and Analysis of Melatonin in Food Plants
  35. Chapter 30: Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles
  36. Chapter 31: Minerals
  37. Chapter 32: Omega 3 and Omega 6 Fatty Acids
  38. Chapter 33: Conjugated Linoleic Acid
  39. Chapter 34: Lecithin
  40. Chapter 35: Sterols
  41. Chapter 36: Stanols
  42. Chapter 37: Analytical Methods for Determination of α-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs
  43. Chapter 38: Alliin and Allicin
  44. Chapter 39: Methods of Analysis of Acesulfame-K and Aspartame
  45. Chapter 40: Methods of Analysis of Saccharin
  46. Chapter 41: Sodium Replacers
  47. Chapter 42: Triterpene Glycosides
  48. Back Cover