Handbook of Analysis of Active Compounds in Functional Foods

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.

Amino Acids, Peptides, and ProteinsEssential Amino Acids; M. C. Aristoy and F. ToldráGlutamine and Taurine; C. G. Prosser and S. M. RutherfurdBioactive Peptides; M. Miguel, B. Hernández-Ledesma, R. López-Fandiño, and I. RecioGlutathione; O. Demirkol and N. Ercall-Carnitine; J. Demarquoy, C. Rigault, and F. Le BorgneCreatine; L. Mora and F. ToldráAnalysis of Bioactive Peptides and Proteins; P. Rupa and Y. MineVitaminsVitamin K; X. Fu and S. L. BoothMethods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products; O. HeudiTocopherols, Tocotrienols, and Their Bioactive Analogs; S. Pacifico, M. Scognamiglio, B. D’Abrosca, P. Monaco, and A. FiorentinoVitamin C; O. Martín-Belloso, I. Odriozola-Serrano, and R. Soliva-FortunyVitamin D; J. Jakobsen and R. B. JäpeltTerpenesHydrocarbon Carotenoids; M. da Graça DiasOxycarotenoids (Xanthophylls); D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. MondelloPhenolic CompoundsFlavonoids: Flavonols, Flavones, and Flavanones; F. Ferreres and F. A. Tomás-BarberánFlavan--Ols and Proanthocyanidins; S. GuyotStilbenes and Resveratrol; M. do Rosário Bronze, C. M. M. Duarte, and A. MatiasFlavonoids: Anthocyanins; V. Cheynier, C. Gómez, and A. AgeorgesIsoflavones; G. G. C. KuhnleHydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid; M. Jourdes, L. Pouységu, S. Quideau, F. Mattivi, P. Truchado, and F. A. Tomás-BarberánAnalysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies; N. Kuhnert, H. Karaköse, and R. JaiswalFibers and PolysaccharidesAnalytical Methodologies of Chitosan in Functional Foods; Y. Liu, Y. Bai, and H. LiuInsoluble Dietary Fiber; L. P. da Silva and M. WalterFructans Including Inulin; M. M. Jacob and S. G. PrapullaPectin Extraction, Gelation, and Sources; A. Rascón-Chu, V. U. Orona, A. Sánchez, and E. Carvajal-MillánCyclodextrins; K. Martina and G. CravottoProbioticsThe Selection and Evaluation of Probiotics; G. Pérez Martínez, C. Bäuerl, and M. C. Collado AmoresPhytoestrogens and HormonesAnise Oil; L. M. L. NolletOccurrence and Analysis of Melatonin in Food Plants; M. Iriti, S. Vitalini, M. Rossoni, and F. FaoroTetrapyrroles and AlkaloidsChlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles; B. SchoefsMinerals and Trace ElementsMinerals; G. García-Llatas, A. Alegría, R. Barberá, M. J. Lagarda, and R. FarréLipid CompoundsOmega and Omega Fatty Acids; K. D. StarkConjugated Linoleic Acid; M. A. de la Fuente and M. JuárezLecithin; M. León-Camacho and M. Narváez-RivasSterols; H; SaoussemStanols; H. SaoussemAnalytical Methods for the Determination of a-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; G. Sontag and H. SchwartzAlliin and Allicin; L. M. L. NolletSweetenersMethods of Analysis of Acesulfame-K and Aspartame; G.-P. Nikoleli, A. G. Asimakopoulos, and D. P. NikolelisMethods of Analysis of Saccharin; A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, and D. P. NikolelisSalt Replacers and Taste Modifying CompoundsSodium Replacers; M. Reig, M. Armenteros, M-C. Aristoy, and F. ToldráTriterpene Glycosides; M. GanzeraIndex

Leo M. L. Nollet received MS (1973) and PhD (1978) degrees in biology from the Katholieke Universiteit Leuven, Belgium. Dr. Nollet is the editor and associate editor of numerous books on food science. Fidel Toldrá was awarded the 2002 International Prize for Meat Science and Technology by the International Meat Secretariat (IMS) and the Distinguished Research Award in 2010 by the American Meat Science Association (AMSA).