Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

chapter 1|22 pages

Essential Amino Acids

ByM-Concepción Aristoy, Fidel Toldrá

chapter 2|16 pages

Glutamine and Taurine

ByColin G. Prosser, Shane M. Rutherfurd

chapter 3|28 pages

Bioactive Peptides

ByMarta Miguel, Blanca Hernández-Ledesma, Rosina López-Fandiño, Isidra Recio

chapter 4|18 pages


ByOmca Demirkol, Nuran Ercal

chapter 5|18 pages


ByJean Demarquoy, Caroline Rigault, Françoise Le Borgne

chapter 6|14 pages


ByLeticia Mora, Fidel Toldrá

chapter 7|14 pages

Analysis of Bioactive Peptides and Proteins

ByPrithy Rupa, Yoshinori Mine

chapter 8|16 pages

Vitamin K

ByXueyan Fu, Sarah L. Booth

chapter 10|30 pages

Tocopherols, Tocotrienols, and Their Bioactive Analogs

BySeverina Pacico, Monica Scognamiglio, Brigida D’Abrosca, Pietro Monaco, and Antonio Fiorentino

chapter 11|24 pages

Vitamin C

ByOlga Martín-Belloso, Isabel Odriozola-Serrano, Robert Soliva-Fortuny

chapter 12|24 pages

Vitamin D

ByJette Jakobsen, Rie Bak Jäpelt

chapter 13|24 pages

Hydrocarbon Carotenoids

ByMaria da Graça Dias

chapter 14|22 pages

Oxycarotenoids (Xanthophylls)

ByDaniele Giuffrida, Paola Dugo, Paola Donato, Giovanni Dugo, Luigi Mondello

chapter 15|28 pages

Flavonoids: Flavonols, Flavones, and Flavanones

ByFederico Ferreres, Francisco A. Tomás-Barberán

chapter 16|32 pages

Flavan-3-Ols and Proanthocyanidins

BySylvain Guyot

chapter 17|30 pages

Stilbenes and Resveratrol

ByMaria do Rosário Bronze, Catarina M. M. Duarte, and Ana Matias

chapter 18|26 pages

Flavonoids: Anthocyanins

ByVéronique Cheynier, Camila Gómez, Agnès Ageorges

chapter 19|30 pages


ByGunter G. C. Kuhnle

chapter 20|26 pages

Hydrolyzable Tannins: Gallotannins, Ellagitannins, and Ellagic Acid

ByMichael Jourdes, Laurent Pouységu, Stéphane Quideau, Fulvio Mattivi, Pilar Truchado, and Francisco A. Tomás-Barberán

chapter 21|52 pages

Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies

ByNikolai Kuhnert, Hande Karaköse, Rakesh Jaiswal

chapter 22|32 pages

Analytical Methodologies of Chitosan in Functional Foods

ByYi Liu, Yu Bai, Huwei Liu

chapter 23|16 pages

Insoluble Dietary Fiber

ByLeila Picolli da Silva and Melissa Walter

chapter 24|22 pages

Fructans Including Inulin

ByMabel Merlen Jacob, S. G. Prapulla

chapter 25|10 pages

Pectin Extraction, Gelation, and Sources

ByAgustín Rascón-Chu, Vania Urias Orona, Alfonso Sánchez, Elizabeth Carvajal-Millán

chapter 26|14 pages


ByKatia Martina, Giancarlo Cravotto

chapter 27|34 pages

Selection and Evaluation of Probiotics

ByGaspar Pérez Martínez, Christine Bäuerl, M. Carmen Collado Amores

chapter 28|10 pages

Anise Oil

ByLeo M. L. Nollet

chapter 29|14 pages

Occurrence and Analysis of Melatonin in Food Plants

ByMarcello Iriti, Sara Vitalini, Mara Rossoni, Franco Faoro

chapter 31|36 pages


ByGuadalupe García-Llatas, Amparo Alegría, Reyes Barberá, María Jesús Lagarda, and Rosaura Farré

chapter 32|22 pages

Omega 3 and Omega 6 Fatty Acids

ByKen D. Stark

chapter 33|22 pages

Conjugated Linoleic Acid

ByMiguel Angel de la Fuente and Manuela Juárez

chapter 34|18 pages


ByManuel León-Camacho, Mónica Narváez-Rivas

chapter 38|10 pages

Alliin and Allicin

ByLeo M. L. Nollet

chapter 39|16 pages

Methods of Analysis of Acesulfame-K and Aspartame

ByGeorgia-Paraskevi Nikoleli, Alexandros G. Asimakopoulos, Dimitrios P. Nikolelis

chapter 40|14 pages

Methods of Analysis of Saccharin

ByAlexandros G. Asimakopoulos, Georgia-Paraskevi Nikoleli, Nikolaos S. Thomaidis, Dimitrios P. Nikolelis

chapter 41|8 pages

Sodium Replacers

ByMilagro Reig, Mónica Armenteros, M-Concepción Aristoy, Fidel Toldrá

chapter 42|20 pages

Triterpene Glycosides

ByMarkus Ganzera