Handbook of Analysis of Active Compounds in Functional Foods

Amino Acids, Peptides, and Proteins
Essential Amino Acids; M. C. Aristoy and F. Toldrá
Glutamine and Taurine; C. G. Prosser and S. M. Rutherfurd
Bioactive Peptides; M. Miguel, B. Hernández-Ledesma, R. López-Fandiño, and I. Recio
Glutathione; O. Demirkol and N. Ercal
l-Carnitine; J. Demarquoy, C. Rigault, and F. Le Borgne
Creatine; L. Mora and F. Toldrá
Analysis of Bioactive Peptides and Proteins; P. Rupa and Y. Mine
Vitamins
Vitamin K; X. Fu and S. L. Booth
Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products; O. Heudi
Tocopherols, Tocotrienols, and Their Bioactive Analogs; S. Pacifico, M. Scognamiglio, B. D’Abrosca, P. Monaco, and A. Fiorentino
Vitamin C; O. Martín-Belloso, I. Odriozola-Serrano, and R. Soliva-Fortuny
Vitamin D; J. Jakobsen and R. B. Jäpelt
Terpenes
Hydrocarbon Carotenoids; M. da Graça Dias
Oxycarotenoids (Xanthophylls); D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. Mondello
Phenolic Compounds
Flavonoids: Flavonols, Flavones, and Flavanones; F. Ferreres and F. A. Tomás-Barberán
Flavan--Ols and Proanthocyanidins; S. Guyot
Stilbenes and Resveratrol; M. do Rosário Bronze, C. M. M. Duarte, and A. Matias
Flavonoids: Anthocyanins; V. Cheynier, C. Gómez, and A. Ageorges
Isoflavones; G. G. C. Kuhnle
Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid; M. Jourdes, L. Pouységu, S. Quideau, F. Mattivi, P. Truchado, and F. A. Tomás-Barberán
Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies; N. Kuhnert, H. Karaköse, and R. Jaiswal
Fibers and Polysaccharides
Analytical Methodologies of Chitosan in Functional Foods; Y. Liu, Y. Bai, and H. Liu
Insoluble Dietary Fiber; L. P. da Silva and M. Walter
Fructans Including Inulin; M. M. Jacob and S. G. Prapulla
Pectin Extraction, Gelation, and Sources; A. Rascón-Chu, V. U. Orona, A. Sánchez, and E. Carvajal-Millán
Cyclodextrins; K. Martina and G. Cravotto
Probiotics
The Selection and Evaluation of Probiotics; G. Pérez Martínez, C. Bäuerl, and M. C. Collado Amores
Phytoestrogens and Hormones
Anise Oil; L. M. L. Nollet
Occurrence and Analysis of Melatonin in Food Plants; M. Iriti, S. Vitalini, M. Rossoni, and F. Faoro
Tetrapyrroles and Alkaloids
Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles; B. Schoefs
Minerals and Trace Elements
Minerals; G. García-Llatas, A. Alegría, R. Barberá, M. J. Lagarda, and R. Farré
Lipid Compounds
Omega and Omega Fatty Acids; K. D. Stark
Conjugated Linoleic Acid; M. A. de la Fuente and M. Juárez
Lecithin; M. León-Camacho and M. Narváez-Rivas
Sterols; H; Saoussem
Stanols; H. Saoussem
Analytical Methods for the Determination of α-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; G. Sontag and H. Schwartz
Alliin and Allicin; L. M. L. Nollet
Sweeteners
Methods of Analysis of Acesulfame-K and Aspartame; G.-P. Nikoleli, A. G. Asimakopoulos, and D. P. Nikolelis
Methods of Analysis of Saccharin; A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, and D. P. Nikolelis
Salt Replacers and Taste Modifying Compounds
Sodium Replacers; M. Reig, M. Armenteros, M-C. Aristoy, and F. Toldrá
Triterpene Glycosides; M. Ganzera
Index

Biography

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).