The Resource Handbook of analysis of active compounds in functional foods, edited by Leo M.L. Nollet, Fidel Toldrá

Handbook of analysis of active compounds in functional foods, edited by Leo M.L. Nollet, Fidel Toldrá

Label
Handbook of analysis of active compounds in functional foods
Title
Handbook of analysis of active compounds in functional foods
Statement of responsibility
edited by Leo M.L. Nollet, Fidel Toldrá
Contributor
Subject
Genre
Language
eng
Summary
"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."--Publisher
Cataloging source
ORE
Dewey number
613.2
Illustrations
illustrations
Index
index present
LC call number
QP144.F85
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • handbooks
Label
Handbook of analysis of active compounds in functional foods, edited by Leo M.L. Nollet, Fidel Toldrá
Publication
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Section 1. Amino acids, peptides, and proteins -- section 2. Vitamins -- section 3. Terpenes -- section 4. Phenolic compounds -- section 5. Fibers and polysaccharides -- section 6. Probiotics -- section 7. Phytoestrogens and hormones -- section 8. Tetrapyrroles and alkaloids -- section 9. Minerals and trace elements -- section 10. Lipid compounds -- section 11. Sweeteners -- section 12. Salt replacers and taste modifying compounds
Control code
ocn779427022
Dimensions
unknown
Extent
1 online resource (xix, 903 pages)
Form of item
online
Isbn
9781439815908
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
352554
http://library.link/vocab/recordID
.b26063803
Specific material designation
other
System control number
  • (OCoLC)779427022
  • pebco1280121688

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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