Handbook of analysis of active compounds in functional foods

Handbook of analysis of active compounds in functional foods [electronic resource] / edited by Leo M.L. Nollet, Fidel Toldrá

"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 variou...

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Bibliographic Details
Online Access: Full Text (via Taylor & Francis)
Other Authors: Nollet, Leo M. L., 1948-, Toldrá, Fidel
Format: Electronic eBook
Language:English
Published: Boca Raton, FL : CRC Press, ©2012.
Subjects:
Functional foods > Analysis > Handbooks, manuals, etc.
Food > Analysis > Handbooks, manuals, etc.
Food > Analysis.
Functional foods > Analysis.
Handbooks and manuals.
Table of Contents:
  • Section 1. Amino acids, peptides, and proteins
  • section 2. Vitamins
  • section 3. Terpenes
  • section 4. Phenolic compounds
  • section 5. Fibers and polysaccharides
  • section 6. Probiotics
  • section 7. Phytoestrogens and hormones
  • section 8. Tetrapyrroles and alkaloids
  • section 9. Minerals and trace elements
  • section 10. Lipid compounds
  • section 11. Sweeteners
  • section 12. Salt replacers and taste modifying compounds.
  • <P><STRONG>Amino Acids, Peptides, and Proteins<BR></STRONG>Essential Amino Acids; <EM>M. C. Aristoy and F. Toldrá<BR></EM>Glutamine and Taurine; <EM>C. G. Prosser and S.M. Rutherfurd<BR></EM>Bioactive Peptides; <EM>M. Miguel, B. Hernández-Ledesma, R. López-Fandiño, and I. Recio<BR></EM>Glutathione; <EM>O. Demirkol and N. Ercal<BR></EM>l-Carnitine; <EM>J. Demarquoy, C. Rigault, and F. Le Borgne<BR></EM>Creatine; <EM>L. Mora and F. Toldrá<BR></EM>Analysis of Bioactive Peptides and Proteins; <EM>P. Rupa and Y. Mine<BR></EM><STRONG>Vitamins<BR></STRONG>Vitamin K; <EM>X. Fu and S.L. Booth<BR></EM>Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products; <EM>O. Heudi<BR></EM>Tocopherols, Tocotrienols, and Their Bioactive Analogs; <EM>S. Pacifico, M. Scognamiglio, B. D'Abrosca, P. Monaco, and A. Fiorentino<BR></EM>Vitamin C; <EM>O. Martín-Belloso, I. Odriozola-Serrano, and R. Soliva-Fortuny<BR></EM>Vitamin D; <EM>J. Jakobsen and R.B. Jäpelt<BR></EM><STRONG>Terpenes<BR></STRONG>Hydrocarbon Carotenoids; <EM>M. da Graça Dias<BR></EM>Oxycarotenoids (Xanthophylls); <EM>D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. Mondello<BR></EM><STRONG>Phenolic Compounds<BR></STRONG>Flavonoids: Flavonols, Flavones, and Flavanones; <EM>F. Ferreres and F.A. Tomás-Barberán<BR></EM>Flavan--Ols and Proanthocyanidins; <EM>S. Guyot<BR></EM>Stilbenes and Resveratrol; <EM>M. do Rosário Bronze, C.M.M. Duarte, and A. Matias<BR></EM>Flavonoids: Anthocyanins; <EM>V. Cheynier, C. Gómez, and A. Ageorges<BR></EM>Isoflavones; <EM>G. G.C. Kuhnle<BR></EM>Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid; <EM>M. Jourdes, L. Pouységu, S. Quideau, F. Mattivi, P. Truchado, and F.A. Tomás-Barberán<BR></EM>Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies; <EM>N. Kuhnert, H. Karaköse, and R. Jaiswal<BR></EM><STRONG>Fibers and Polysaccharides<BR></STRONG>Analytical Methodologies of Chitosan in Functional Foods; <EM>Y. Liu, Y. Bai, and H. Liu<BR></EM>Insoluble Dietary Fiber; <EM>L. P. da Silva and M. Walter<BR></EM>Fructans Including Inulin; <EM>M. M. Jacob and S.G. Prapulla<BR></EM>Pectin Extraction, Gelation, and Sources; <EM>A. Rascón-Chu, V.U. Orona, A. Sánchez, and E. Carvajal-Millán<BR></EM>Cyclodextrins; <EM>K. Martina and G. Cravotto<BR></EM><STRONG>Probiotics<BR></STRONG>The Selection and Evaluation of Probiotics; <EM>G. Pérez Martínez, C. Bäuerl, and M.C. Collado Amores<BR></EM><STRONG>Phytoestrogens and Hormones<BR></STRONG>Anise Oil; <EM>L. M.L. Nollet<BR></EM>Occurrence and Analysis of Melatonin in Food Plants; <EM>M. Iriti, S. Vitalini, M. Rossoni, and F. Faoro<BR></EM><STRONG>Tetrapyrroles and Alkaloids<BR></STRONG>Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles; <EM>B. Schoefs<BR></EM><STRONG>Minerals and Trace Elements<BR></STRONG>Minerals; <EM>G. García-Llatas, A. Alegría, R. Barberá, M.J. Lagarda, and R. Farré<BR></EM><STRONG>Lipid Compounds<BR></STRONG>Omega and Omega Fatty Acids; <EM>K. D. Stark<BR></EM>Conjugated Linoleic Acid; <EM>M. A. de la Fuente and M. Juárez<BR></EM>Lecithin; <EM>M. León-Camacho and M. Narváez-Rivas<BR></EM>Sterols; <EM>H; Saoussem<BR></EM>Stanols; <EM>H. Saoussem<BR></EM>Analytical Methods for the Determination of α-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; <EM>G. Sontag and H. Schwartz<BR></EM>Alliin and Allicin; <EM>L. M.L. Nollet<BR></EM><STRONG>Sweeteners<BR></STRONG>Methods of Analysis of Acesulfame-K and Aspartame; <EM>G.-P. Nikoleli, A.G. Asimakopoulos, and D.P. Nikolelis<BR></EM>Methods of Analysis of Saccharin; <EM>A. G. Asimakopoulos, G.-P. Nikoleli, N.S. Thomaidis, and D.P. Nikolelis<BR></EM><STRONG>Salt Replacers and Taste Modifying Compounds<BR></STRONG>Sodium Replacers; <EM>M. Reig, M. Armenteros, M-C. Aristoy, and F. Toldrá<BR></EM>Triterpene Glycosides; <EM>M. Ganzera<BR></EM><STRONG>Index</STRONG> <BR></P>

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