Handbook of Analysis of Active Compounds in Functional Foods
Author:   Leo M.L. Nollet (University College Ghent) ,  Fidel Toldra (Inst de Agroquímica y Tecnología de Alimentos, Spain)
Publisher:   Taylor & Francis Inc
ISBN:  

9781439815885


Pages:   956
Publication Date:   18 January 2012
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Our Price $462.00 Quantity:  
Add to Cart

Share |

Handbook of Analysis of Active Compounds in Functional Foods


Overview

With an overview of available analytical tools, this book presents the main types of techniques and methodologies used for the analysis of active compounds in functional foods. Each chapter in the text describes a particular substance and its role in food, reviews the available methodologies for analysis, explores its applications, and provides references for further study. The discussion of analytical methods extends from animal-origin related food products to other varied food products. Topics covered include amino acids, peptides, and proteins; vitamins; lipid compounds; minerals and trace elements; terpenes; phenolic compounds; fibers and polysaccharides; probiotics; and phytoestrogens.

Full Product Details

Author:   Leo M.L. Nollet (University College Ghent) ,  Fidel Toldra (Inst de Agroquímica y Tecnología de Alimentos, Spain)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 17.80cm , Height: 5.60cm , Length: 25.40cm
Weight:   1.814kg
ISBN:  

9781439815885


ISBN 10:   1439815887
Pages:   956
Publication Date:   18 January 2012
Audience:   College/higher education ,  General/trade ,  Tertiary & Higher Education ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Amino Acids, Peptides, and Proteins. Vitamins. Terpenes. Phenolic Compounds. Fibers and Polysaccharides. Probiotics. Phytoestrogens and Hormones. Tetrapyrroles and Alkaloids. Minerals and Trace Elements. Lipid Compounds. Sweeteners. Salt Replacers and Taste Modifying Compounds. Index.

Reviews

Author Information

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).

Tab Content 6

Author Website:  

Countries Available

All regions
Latest Reading Guide

RGJ26

 

Shopping Cart
Your cart is empty
 Shopping cart
Mailing List

 

Sign up now