Últimas novedades química de los alimentos
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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.
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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 Vitamins 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 Terpenes 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 Probiotics 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 a-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; G. Sontag and H. Schwartz Alliin and Allicin; L. M. L. Nollet Sweeteners 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 Index
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