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Methods of Analysis for Functional Foods and Nutraceuticals Book

Methods of Analysis for Functional Foods and Nutraceuticals
Methods of Analysis for Functional Foods and Nutraceuticals, 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 t, Methods of Analysis for Functional Foods and Nutraceuticals has a rating of 4 stars
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Methods of Analysis for Functional Foods and Nutraceuticals, 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 t, Methods of Analysis for Functional Foods and Nutraceuticals
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  • Methods of Analysis for Functional Foods and Nutraceuticals
  • Written by author W. Jeffrey Hurst
  • Published by Taylor & Francis, Inc., March 2008
  • 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 t
  • 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 t
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Authors

Series Editor's Preface vii

Preface ix

Editor xi

Contributors xiii

Chapter 1 Phytoestrogens B. Dave Oomah Farah S. Hosseinian 1

Chapter 2 Analysis of Fatty Acids in Functional Foods with Emphasis on ω3 Fatty Acids and Conjugated Linoleic Acid Gary Dobson 85

Chapter 3 Analysis of Flavonoids in Functional Foods and Nutraceuticals Laura Bravo Raquel Mateos 147

Chapter 4 Exploitation of Residues from Vineyards, Olive Groves, and Wine and Oil Production to Obtain Phenolic Compounds of High-Added Value Maria D. Luque de Castro Jose M. Luque-Rodriguez Rafael Japon-Lujan 207

Chapter 5 Anthocyanins Gary Takeoka Lan Dao 247

Chapter 6 Carotenoids and Provitamin A in Functional Foods Maria Isabel Minguez-Mosquera Damaso Hornero-Mendez Antonio Perez-Galvez 277

Chapter 7 Chlorophylls Maria Isabel Minguez-Mosquera Beatriz Gandul-Rojas Lourdes Gallardo-Guerrero Maria Roca Manuel Jaren-Galan 337

Chapter 8 Water-Soluble Vitamins Miguel Angel Fernandez-Muino Maria Teresa Sancho-Ortiz Felicidad Valls-Garcia 401

Chapter 9 Amino Acid Analysis Larry R. Massom 433

Chapter 10 Carbohydrates and Other Electrochemically Active Compounds in Functional Foods William R. LaCourse 465

Index 521


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