W. Jeffrey Hurst Libros

Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals provides a central resource and a valuable reference for the analysis of well known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutritive food ingredients.

An English translation of the French volume comprehensively covering the main analytical techniques used in the food industry. The 41 contributors describe the physical and chemical principles underlying each technique, reviewing the advantages and limitations of the method in the general areas of spectroscopy, biochemical analysis, sensory analysis, and nutritional analysis. Each of these broader categories is divided into specific discussions of areas within the subject e.g. near infrared spectroscopy, chromatography, enzymatic analysis, principles of food toxic analysis. Includes illustrations. Annotation copyright by Book News, Inc., Portland, OR