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Methods of Analysis for Functional Foods and Nutraceuticals 2nd ed (CRC, 2008) pdf

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Description

 							
  
  ISBN
9780849373145
  
  In the quest for accurate and efficient analysis of the diverse area encompassed by
functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is
responsible for a particular health benefit forces analysts to look for marker compounds, sometimes at extremely low
levels, and sometimes as part of a matrix possessing its own individual obstacles. Increasing interest from the media,
the scientific and nutritional community, and the end consumer, demand a single, comprehensive resource focused on the
analysis of this complex category.
  Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
updates all analytical methods from the first edition to reflect dramatic advances in this field. Providing timely and
accurate information with contributions from national and international experts, it presents more than 85 % new or
revised information. The addition of three entirely new chapters on the burgeoning field of polyphenol analysis reflects
the growing interest in antioxidants by the scientific and lay community. 
  Divided into 10 chapters, this book
gathers updated, in-depth treatments of the methods of analysis for phytoestrogens, fatty acids and conjugated linoleic
acid, flavonoids, anthocyanins, carotenoids and provitamin A, chlorophylls, water soluble vitamins, amino acids, and
carbohydrates. It also includes specialty information such as the use of residues from vineyards and oil production for
phenolic compounds.
  Thoroughly reviewed by a leading panel of scientific peers, the second edition of this highly
successful volume is an invaluable source of information for laboratories involved in the food, dietary supplement, and
pharmaceutical industry. 						

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