Handbook of Analysis of Active Compounds in Functional Foods

Functional Food Analysis: Bioactive Compounds & Testing Methods

This comprehensive reference examines analytical techniques used to identify, measure, and evaluate active compounds in functional foods. Featuring contributions from international experts, it covers a wide range of bioactive ingredients, their potential benefits, and laboratory methods used in food research, product development, and quality assessment.

Key Features

• Provides an overview of analytical methods for functional food ingredients
• Examines amino acids, peptides, and proteins in food products
• Covers glutamine, taurine, glutathione, carnitine, and creatine
• Explores water-soluble and fat-soluble vitamins
• Discusses probiotics and their analysis in functional foods
• Examines terpenes, carotenoids, and xanthophylls
• Covers phenolic compounds, including flavonoids and resveratrol
• Explores anthocyanins, isoflavones, tannins, and other plant compounds
• Discusses dietary fibers and functional polysaccharides
• Examines inulin, fructans, pectin, and chitosan
• Covers phytoestrogens, hormones, and melatonin
• Explores minerals, trace elements, and tetrapyrroles
• Examines omega-3 and omega-6 fatty acids and other lipid compounds
• Discusses sweeteners, salt replacers, and taste-modifying ingredients
• Provides analytical techniques, scientific references, and research guidance for food professionals and regulators