Handbook of analysis of active compounds in functional foods

Essential amino acids, cap.1 Glutamine and taurine, cap.2 Bioactive peptides, cap.3 Glutathione, cap.4 L-Carnitine, cap.5 Creatine, cap.6 Analysis of bioactive peptides and proteins, cap.7 Vitamin K, cap.8 Methods for the simultaneous quantitative analysis of wáter-soluble vitamins in food products, cap.9 Tocopherols, tocotrienols and their bioactive analogs, cap.10 Vitamin C, cap.11 Vitamin D, cap.12 Hydrocarbon carotenoids, cap.13 Oxycarotenoids (Xanthophylls), cap.14 Flavonoids: Flavonols, flavones and flavanones, cap.15 Flavan 3-ols and proanthyocyanidins, cap.16 Stilbenes and resveratrol, cap.17 Flavonoids: Anthocyanins, cap.18 Isoflavones, cap.19 Hydrolyzable tannins: Gallotannins, ellagitannins and ellagic acid, cap.20 Analysis of chlorogenic acids and other hydroxycinnamates in food, plants and pharmacokinetic studies, cap.21 Analytical methodologies of chitosan in functional foods, cap.22 Insoluble dietary fiber, cap.23 Fructans including inulin, cap.24 Pectin extraction, gelation and sources, cap.25 Cyclodextrins, cap.26 Selection and evaluation of probiotics, cap.27 Anise oil, cap.28 Occurrence and analysis of melatonin in food plants, cap.29 Chlorophylls, chlorophyll-related molecules and open-chain tetrapyrroles, cap.30 Minerals, cap.31 Omega 3 and omega 6 fatty acids, cap.32 Conjugated linoleic acid, cap.33 Lecithin, cap.34 Sterols, cap.35 Stanols, cap.36 Analytical methods for determination of &-Lipoic acid, dihydrolipoic acid and lipoyllysine in dietary supplements and foodstuffs, cap.37 Alliin and allicin, cap.38 Methods of analysis of acesulfame-K and aspartame, cap.39 Methods of analysis of saccharin, cap.40 Sodium replacers, cap.41 Triterpene glycosides, cap.42

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