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Handbook of Analysis of Active Compounds in Functional Foods

De (autor) Editat de Leo M. L. Nollet, Fidel Toldra
Notă GoodReads:
en Limba Engleză Hardback – 2012
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.
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Specificații

ISBN-13: 9781439815885
ISBN-10: 1439815887
Pagini: 958
Ilustrații: 219 b/w images and 120 tables
Dimensiuni: 183 x 257 x 56 mm
Greutate: 1.88 kg
Ediția: New.
Editura: CRC Press

Cuprins

Introduction: The Need to Analyze Active Ingredients in Foods. AMINO ACIDS, PEPTIDES AND PROTEINS: Essential Amino Acids. Glutamine & Taurine. Bioactive Peptides. Glutathione. Carnitine. Creatine. VITAMINS: Vitamin K. Group B Vitamins. Tocopherols. Vitamin C. Vitamin D. TERPENES: Hydrocarbon Carotenoids (Carotenes & Lycopene). Oxycarotenoids (Xanthophyls). PHENOLIC COMPOUNDS: Flavonoids: Flavonols & Flavononol. Flavonoids: Flavones & Flavanones. Flavonoids: Resveratrol. Flavonoids: Anthocyanins & Catechins. Isoflavonoids. Tannins. Chlorogenic Acid, Caffeic Acid & Derivatives. FIBERS AND POLYSACCHARIDES: Chitosan. Insoluble Dietary Fiber. Fructans including Inulin. Gums. Pectins. Cyclodextrins. Maltodextrins. Polydextrose. PROBIOTICS: Probiotic Cultures. PHYTOESTROGENS AND HORMONES: Anise Oil. Melatonin. PIGMENTS AND ALKALOIDS: Chlorophyl. Caffeine and Theobromine. MINERALS AND TRACE ELEMENTS: Minerals. Trace Elements (pidolates, bisglycinates, lysinates, malates, ... ). LIPID COMPOUNDS: Omega 3 and Omega 6 Fatty Acids. Conjugated Linoleic Acid (CLA). Lecithin. Sterols. Stanols. Lipoic Acid. Allicin. SWEETENERS: Acesulfame K. Aspartame. Cyclamate. Polyols. Saccharin. SALT REPLACERS AND TASTE MODIFYING COMPOUNDS: Sodium Replacers. Triterpene Glycosides.

Notă biografică

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 Toldra 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).