Methods of Analysis for Functional Foods and Nutraceuticals
Series: Functional Foods and Nutraceuticals; 4;
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Product details:
- Edition number 2, New edition
- Publisher CRC Press
- Date of Publication 17 March 2008
- ISBN 9780849373145
- Binding Hardback
- No. of pages544 pages
- Size 234x156 mm
- Weight 907 g
- Language English
- Illustrations 109 Illustrations, black & white; 60 Tables, black & white 0
Categories
Short description:
Written by international experts, the second edition of this highly successful text has been revised to reflect dramatic advances in the field of functional foods and nutraceuticals. Providing an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry, all analytical methods from the first edition have been updated. It offers new techniques for the analysis of carotenoids, phytoestrogens, flavonoids, vitamins, and carbohydrates. With three new chapters on polyphenol analysis along with 85% new or revised information, this book is an indispensable addition to any food analyst?s library.
MoreLong description:
In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is responsible for a particular health benefit forces analysts to look for marker compounds, sometimes at extremely low levels, and sometimes as part of a matrix possessing its own individual obstacles. Increasing interest from the media, the scientific and nutritional community, and the end consumer, demand a single, comprehensive resource focused on the analysis of this complex category.
Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition updates all analytical methods from the first edition to reflect dramatic advances in this field. Providing timely and accurate information with contributions from national and international experts, it presents more than 85 % new or revised information. The addition of three entirely new chapters on the burgeoning field of polyphenol analysis reflects the growing interest in antioxidants by the scientific and lay community.
Divided into 10 chapters, this book gathers updated, in-depth treatments of the methods of analysis for phytoestrogens, fatty acids and conjugated linoleic acid, flavonoids, anthocyanins, carotenoids and provitamin A, chlorophylls, water soluble vitamins, amino acids, and carbohydrates. It also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds.
Thoroughly reviewed by a leading panel of scientific peers, the second edition of this highly successful volume is an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry.
Table of Contents:
Phytoestrogens. Analysis of Fatty Acids in Functional Foods with Emphasis on v3 Fatty Acids and Conjugated Linoleic Acid. Analysis of Flavonoids in Functional Foods and Nutraceuticals. Exploitation of Residues from Vineyards, Olive Groves, and Wine and Oil Production to Obtain Phenolic Compounds of High-Added Value. Anthocyanins. Carotenoids and Provitamin A in Functional Foods. Chlorophylls. Water-Soluble Vitamins. Amino Acid Analysis. Carbohydrates and Other Electrochemically Active Compounds in Functional Foods. Index.
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