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Methods of Analysis for Functional Foods and Nutraceuticals
Edited by W. Jeffrey Hurst
CRC Press
2002
Hardback 416 ISBN 1566768241
£92.00
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- Provides the first compendium of analytical methods specifically for compounds significant to the functional
foods and nutraceuticals industries
- Describes analytical methodology for nutritive and non-nutritive components
- Shows compounds in a variety of food matrixes
- Presents advanced methods of analysis for carotenoids, phytoestrogens, flavonoids, water soluble vitamins,
and carbohydrates
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive
components of functional foods and nutraceuticals. It also includes some components for which no acceptable
methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods
and Nutraceuticals provides a central resource and a valuable reference for the analysis of well known functional
food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the
analytical methodology for non-nutritive food ingredients.
Contents
Phytoestrogens, B. Dave Oomah
Analysis of Fatty Acids in Functional Foods with Emphasis on w3 Fatty Acids and Conjugated Linoleic Acid, Gary Dobson
Carotenoids and Provitamin A in Functional Foods, Ma Isabel Mínguez-Mosquera, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez
Chlorophylls, Ma Isabel Mínguez-Mosquera, Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, and Manuel Jarén-Galán
Anthocyanins, Gary Takeoka and Lan Dao
Amino Acids Analysis, Larry R. Massom
Water-Soluble Vitamins, M. Fernández-Muiño, M.T. Sancho-Ortiz, and F. Valls-García
Carbohydrates and Other Electrochemically Active Compounds, Suresh Ralapati and William R. LaCourse
Analysis of Flavonoids, Goswala Sivam
Index
To find similar publications, click on a keyword below:
CRC Press
: analytical methods
: food science
: functional food
: human health
: nutraceuticals
: nutrition, human
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