Ebook: Handbook of Analysis of Active Compounds in Functional Foods

CRC Press Taylor & Francis Group, 2012. — 924 p.This unique handbook provides readers with a full overview of the analytical tools available for the analysis of active ingredients in functional foods. Readers will find the main types of analytical techniques and methodologies available worldwide.
The book contains 42 chapters arranged in 12 sections. Most chapters describe the substance and its role in food, with detailed information and a critical review of the available methodologies of analysis, their applications, and references. The chapters discuss the analysis techniques of active ingredients in functional foods such as certain dairy products. The discussion on analysis methods for active ingredients is extended to a wide variety of foods.Amino Acids, Peptides, and Proteins, organized into seven chapters, deals with essential amino acids, peptides, and proteins. Additional chapters on, glutamine, taurine, glutathione, carnitine, and creatine are discussed in detail.
Vitamins, consists of five chapters dealing with different water- and fat-soluble vitamins.
Terpenes, contains two chapters—one on hydrocarbon carotenoids and the other on oxycarotenoids or xanthophylls.
Phenolic Compounds, organized into seven chapters, discusses flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocyanins, isoflavones, tannins, ellagic acid, and chlorogenic acids.
Fibers and Polysaccharides (five chapters). Here the reader finds details about chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins.
Probiotics, in one chapter the authors discuss the selection and evaluation of probiotics.
Phytoestrogens and Hormones, contains two chapters: Anise Oil and Occurrence and Analysis of Melatonin in Food Plants.
Tetrapyrroles and Section IX: Minerals and Trace Elements, comprise one chapter each on chlorophylls and on minerals, respectively.
Lipid Compounds, there are seven chapters on omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin.
Sweeteners. They present detailed information on acesulfame-K, aspartame, and saccharin.
Salt Replacers and Taste-Modifying Compounds, contains two chapters: one on sodium replacers and the other on triterpene glycosides.