Within this Book Full site



Filter my results

ISBN of the Book

Material or Process Book or Chapter Title Author or Editor Publication dates

Handbook of Analysis of Active Compounds in Functional Foods

Edited by: Leo M.L. Nollet , Fidel. Toldrá

Print publication date:  January  2012
Online publication date:  January  2012

Print ISBN: 9781439815885
eBook ISBN: 9781439815908
Adobe ISBN:

 Cite  Marc Record

Book description

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 ingredients in these products.

Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including:

  • Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine
  • Water- and fat-soluble vitamins and probiotics
  • Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls)
  • Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids
  • Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins
  • Phytoestrogens and hormones, with chapters on anise oil and melatonin
  • Tetrapyrroles, minerals, and trace elements
  • Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin
  • Sweeteners, salt replacers, and taste-modifying compounds

Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.

Table of contents

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

Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.