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Methods of analysis for functional foods and nutraceuticals, 2d ed.


Methods of analysis for functional foods and nutraceuticals, 2d ed.

Ed. by W. Jeffrey Hurst.

CRC / Taylor & Francis


532 pages



Functional foods and nutraceuticals series


Under pressure by the scientific community as well as regulators and consumers, analysts of foods and nutraceuticals must nevertheless work with compounds (whose health benefits or detriments are often unknown or under debate) in complex situations and at extremely low levels. This edition, which contains over 85 percent new or revised material, gives researchers the latest on methods of analysis, including new findings in the field of polyphenol (antioxidant) analysis. The ten chapters cover phytoestrogens, fatty acids in functional foods, flavanoids, anthocyanins, carotenoids and provitamin A, chlorophyll, water-soluble vitamins, amino acid analysis, and carbohydrates and other electrochemically active compounds in functional foods. The chapter on using residues of phenolic compounds recycled from vineyards and oil production facilities is particularly interesting. Each chapter includes comprehensive resources.

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Publication:SciTech Book News
Article Type:Book review
Date:Sep 1, 2008
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