Información General

• Autores: W. Jeffrey Hurst (ed. lit.)
• Editores: CRC Press
• Año de publicación: 2002
• País: Estados Unidos
• Idioma: inglés
• ISBN: 1-56676-824-1, 978-1-56676-824-5
• Títulos paralelos:
  • Métodos de análisis para alimentos funcionales y nutracéuticos
• Texto completo no disponible (Saber más ...)

Resumen

• Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals provides a central resource and a valuable reference for the analysis of well known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutritive food ingredients.

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Phytoestrogens

    B. D. Oomah

    págs. 1-64

    

  • Analysis of Fatty Acids in Functional Foods with Emphasis on [omega]3 Fatty Acids and Conjugated Linoleic Acid

    Gary Dobson

    págs. 65-100

    

  • Carotenoids and Provitamin A in Functional Foods

    María Isabel Mínguez Mosquera, Dámaso Hornero Méndez, Antonio Pérez Gálvez

    págs. 101-158

    

  • Chlorophylls

    María Isabel Mínguez Mosquera, Beatriz Gandul Rojas, Lourdes Gallardo Guerrero, Manuel Jarén Galán

    págs. 159-218

    

  • Anthocyanins

    Gary R. Takeoka, Lan Dao

    págs. 219-242

    

  • Amino Acid Analysis

    Larry R. Massom

    págs. 243-274

    

  • Water-Soluble Vitamins

    Miguel Ángel Fernández Muiño, María Teresa Sancho Ortiz, Felicidad Valls García

    págs. 275-306

    

  • Carbohydrates and Other Electrochemically Active Compounds

    Suresh Ralapati, William R. LaCourse

    págs. 307-362

    

  • Analysis of Flavonoids

    Gowsala Sivam

    págs. 363-384