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 ingredien

Frequently asked questions

Simply head over to the account section in settings and click on “Cancel Subscription” - it’s as simple as that. After you cancel, your membership will stay active for the remainder of the time you’ve paid for. Learn more here.

At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.

Both plans give you full access to the library and all of Perlego’s features. The only differences are the price and subscription period: With the annual plan you’ll save around 30% compared to 12 months on the monthly plan.

We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.

Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.

Yes, you can access Handbook of Analysis of Active Compounds in Functional Foods by Leo M.L. Nollet, Fidel Toldra, Leo M.L. Nollet, Fidel Toldra in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Analytic Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher

CRC Press

Year

2012

ISBN

9781439815908

Edition

Topic

Physical Sciences

Subtopic

Analytic Chemistry

Front Cover
Contents
Preface
Editors
Contributors
Chapter 1: Essential Amino Acids
Chapter 2: Glutamine and Taurine
Chapter 3: Bioactive Peptides
Chapter 4: Glutathione
Chapter 5: l-Carnitine
Chapter 6: Creatine
Chapter 7: Analysis of Bioactive Peptides and Proteins
Chapter 8: Vitamin K
Chapter 9: Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products
Chapter 10: Tocopherols, Tocotrienols, and Their Bioactive Analogs
Chapter 11: Vitamin C
Chapter 12: Vitamin D
Chapter 13: Hydrocarbon Carotenoids
Chapter 14: Oxycarotenoids (Xanthophylls)
Chapter 15: Flavonoids: Flavonols, Flavones, and Flavanones
Chapter 16: Flavan-3-Ols and Proanthocyanidins
Chapter 17: Stilbenes and Resveratrol
Chapter 18: Flavonoids: Anthocyanins
Chapter 19: Isoflavones
Chapter 20: Hydrolyzable Tannins: Gallotannins, Ellagitannins, and Ellagic Acid
Chapter 21: Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies
Chapter 22: Analytical Methodologies of Chitosan in Functional Foods
Chapter 23: Insoluble Dietary Fiber
Chapter 24: Fructans Including Inulin
Chapter 25: Pectin Extraction, Gelation, and Sources
Chapter 26: Cyclodextrins
Chapter 27: Selection and Evaluation of Probiotics
Chapter 28: Anise Oil
Chapter 29: Occurrence and Analysis of Melatonin in Food Plants
Chapter 30: Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles
Chapter 31: Minerals
Chapter 32: Omega 3 and Omega 6 Fatty Acids
Chapter 33: Conjugated Linoleic Acid
Chapter 34: Lecithin
Chapter 35: Sterols
Chapter 36: Stanols
Chapter 37: Analytical Methods for Determination of α-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs
Chapter 38: Alliin and Allicin
Chapter 39: Methods of Analysis of Acesulfame-K and Aspartame
Chapter 40: Methods of Analysis of Saccharin
Chapter 41: Sodium Replacers
Chapter 42: Triterpene Glycosides
Back Cover