Determination of Active Ingredients in Functional Foods (Functional Foods and Their Processing Technology Series)

Author: Ma Ying, Wang Jing, Niu Tianjiao
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 technology, new analytical methods have been widely applied in the detection of functional factors. This book is part of the "Series on Functional Foods and Processing Technology." Based on a comprehensive collection of new technical data from domestic and international sources, the book provides a detailed and systematic explanation 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 1 to 8 comprehensively introduce the principles and methods for determining active polysaccharides, functional oligosaccharides, sugar alcohols, polysaccharides, active lipids, vitamins, active peptides and active proteins, and trace elements. Chapter 9 provides a detailed introduction to the determination methods of some special functional components, particularly those with unique efficacy, such as certain natural phytochemical components. The book is systematic in content, advanced and feasible in methods, rigorous in discussion, 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.