Handbook of Analysis of Active Compounds in Functional Foods By Leo Nollet

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Handbook of Analysis of Active Compounds in Functional Foods



      • Presents techniques for analyzing active compounds in functional foods
      • Covers over 50 active compounds, including peptides and proteins, fibers and polysaccharides, and lipid compounds
      • Discusses, vitamins, minerals, probiotics, and trace elements
      • Examines the properties of each substance and their roles in food




      Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. 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 various substances, including:



    • Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine
    • Water- and fat-soluble vitamins and probiotics
    • Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls)
    • Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids
    • Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins
    • Phytoestrogens and hormones, with chapters on anise oil and melatonin
    • Tetrapyrroles, minerals, and trace elements
    • Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin
    • Sweeteners, salt replacers, and taste-modifying compounds



      Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.


      Table of Contents


      Amino Acids, Peptides, and Proteins
      Essential Amino Acids; M. C. Aristoy and F. Toldrá
      Glutamine and Taurine; C. G. Prosser and S. M. Rutherfurd
      Bioactive Peptides; M. Miguel, B. Hernández-Ledesma, R. López-Fandiño, and I. Recio
      Glutathione; O. Demirkol and N. Ercal
      l-Carnitine; J. Demarquoy, C. Rigault, and F. Le Borgne
      Creatine; L. Mora and F. Toldrá
      Analysis of Bioactive Peptides and Proteins; P. Rupa and Y. Mine
      Vitamin K; X. Fu and S. L. Booth
      Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products; O. Heudi
      Tocopherols, Tocotrienols, and Their Bioactive Analogs; S. Pacifico, M. Scognamiglio, B. D'Abrosca, P. Monaco, and A. Fiorentino
      Vitamin C; O. Martín-Belloso, I. Odriozola-Serrano, and R. Soliva-Fortuny
      Vitamin D; J. Jakobsen and R. B. Jäpelt
      Hydrocarbon Carotenoids; M. da Graça Dias
      Oxycarotenoids (Xanthophylls); D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. Mondello
      Phenolic Compounds
      Flavonoids: Flavonols, Flavones, and Flavanones; F. Ferreres and F. A. Tomás-Barberán
      Flavan--Ols and Proanthocyanidins; S. Guyot
      Stilbenes and Resveratrol; M. do Rosário Bronze, C. M. M. Duarte, and A. Matias
      Flavonoids: Anthocyanins; V. Cheynier, C. Gómez, and A. Ageorges
      Isoflavones; G. G. C. Kuhnle
      Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid; M. Jourdes, L. Pouységu, S. Quideau, F. Mattivi, P. Truchado, and F. A. Tomás-Barberán
      Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies; N. Kuhnert, H. Karaköse, and R. Jaiswal
      Fibers and Polysaccharides
      Analytical Methodologies of Chitosan in Functional Foods; Y. Liu, Y. Bai, and H. Liu
      Insoluble Dietary Fiber; L. P. da Silva and M. Walter
      Fructans Including Inulin; M. M. Jacob and S. G. Prapulla
      Pectin Extraction, Gelation, and Sources; A. Rascón-Chu, V. U. Orona, A. Sánchez, and E. Carvajal-Millán
      Cyclodextrins; K. Martina and G. Cravotto
      The Selection and Evaluation of Probiotics; G. Pérez Martínez, C. Bäuerl, and M. C. Collado Amores
      Phytoestrogens and Hormones
      Anise Oil; L. M. L. Nollet
      Occurrence and Analysis of Melatonin in Food Plants; M. Iriti, S. Vitalini, M. Rossoni, and F. Faoro
      Tetrapyrroles and Alkaloids
      Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles; B. Schoefs
      Minerals and Trace Elements
      Minerals; G. García-Llatas, A. Alegría, R. Barberá, M. J. Lagarda, and R. Farré
      Lipid Compounds
      Omega and Omega Fatty Acids; K. D. Stark
      Conjugated Linoleic Acid; M. A. de la Fuente and M. Juárez
      Lecithin; M. León-Camacho and M. Narváez-Rivas
      Sterols; H; Saoussem
      Stanols; H. Saoussem
      Analytical Methods for the Determination of α-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; G. Sontag and H. Schwartz
      Alliin and Allicin; L. M. L. Nollet
      Methods of Analysis of Acesulfame-K and Aspartame; G.-P. Nikoleli, A. G. Asimakopoulos, and D. P. Nikolelis
      Methods of Analysis of Saccharin; A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, and D. P. Nikolelis
      Salt Replacers and Taste Modifying Compounds
      Sodium Replacers; M. Reig, M. Armenteros, M-C. Aristoy, and F. Toldrá
      Triterpene Glycosides; M. Ganzera


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