Determination of Active Ingredients in Functional Foods

Author: Ma Ying
Publisher:
Publish Date: 2005-05-01
Features: The qualitative and quantitative detection of active components (functional factors) in functional foods is an important means of evaluating their functionality. With the advancement of modern analytical technologies, new analytical methods and techniques have been widely applied in the detection of functional factors. This book is part of the series "Functional Foods and Their Processing Technology." Based on the collection of a large amount of new technical data from domestic and international sources, the book provides a detailed and systematic exposition of the principles and methods for determining active components in functional foods, which are widely involved in both domestic and international markets and research fields of functional foods. The book consists of nine chapters. Chapters to eight comprehensively introduce the principles and methods for detecting active polysaccharides, functional oligosaccharides, sugar alcohols, polysaccharides, active lipids, vitamins, active peptides and active proteins, and trace elements. Chapter nine provides a detailed introduction to the methods for detecting some special functional components, particularly certain natural phytochemical components with special functions, within a broader scope. The book is systematic in content, advanced and feasible in methods, rigorous in exposition, and highly practical, making it suitable for researchers engaged in food science, food quality supervision and management, food processing, and related faculty and students at universities and colleges for reference.