Book Search Results

"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."--Publisher.