Methods of analysis for functional foods and nutraceuticals
By: edited by W. Jeffrey Hurst.
Contributors: Hurst, W. Jeffrey 1948-
Edition: 2nd ed.
Series: Functional foods and nutraceuticals series; Functional foods & nutraceuticals series
Publisher: CRC Press
Published: 2008
Place of publication: Boca Raton
Language: eng
Number of pages: 532
ISBN-13: 9780849373145
Subjects: Functional foods -- Analysis; Food, Fortified -- analysis; Dietary Supplements -- analysis; Plant Extracts -- chemistry; Vitamins -- analysis
Notes: Includes bibliographical references and index.
Table of contents: title: Phytoestrogens / B. Dave Oomah and Farah S. Hosseinian; title: Analysis of fatty acids in functional foods with emphasis on v3 fatty acids and conjugated linoleic acid / Gary Dobson; title: Analysis of flavonoids in functional foods and nutraceuticals / Laura Bravo and Raquel Mateos; title: Exploitation of residues from vineyards, olive groves, and wine and oil production to obtain phenolic compounds of high-added value / María D. Luque de Castro, José M. Luque-Rodríguez, and Rafael Japón-Luján; title: Anthocyanins / Gary Takeoka and Lan Dao; title: Carotenoids and provitamin A in functional foods / María Isabel Mínguez-Mosquera, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez; title: Chlorophylls / María Isabel Mínguez-Mosquera ... [et al.]; title: Water-soluble vitamins / Miguel Ángel Fernández-Muiño, María Teresa Sancho-Ortiz, and Felicidad Valls-García; title: Amino acid analysis / Larry R. Massom; title: Carbohydrates and other electrochemically active compounds in functional foods / William R. LaCourse.