Preface ....................................................
Editors ...................................................... xiii
Contributors ................................................... xv
Section I Amino Acids, Peptides, and Proteins
1 Essential Amino Acids ........................................ 3
M-Concepción Aristoy and Fidel Toldrá
2 Glutamine and Taurine ....................................... 25
Colin G. Prosser and Shane M. Rutherfurd
3 Bioactive Peptides .......................................... 41
Marta Miguel, Blanca Hernández-Ledesma, Rosina López-
Fandiño, and Isidra Recio
4 Glutathione ................................................. 69
Omca Demirkol and Nuran Ercal
5 L-Carnitine ................................................. 87
Jean Demarquoy, Caroline Rigault, and Françoise he Borgne
6 Creatine ................................................... 105
Leticia Mora and Fidel Toldrá
7 Analysis of Bioactive Peptides and Proteins ................ 119
Prithy Rupa and Yoshinori Mine
Section II Vitamins
8 Vitamin К .................................................. 133
Xueyan Fu and Sarah L. Booth
9 Methods for the Simultaneous Quantitative Analysis of
Water-Soluble Vitamins in Food Products .................... 149
Olivier Heudi
10 Tocopherols, Tocotrienols, and Their Bioactive Analogs ..... 165
Severina Pacifico, Monica Scognamiglio, Brigida
D'Abrosca, Pietro Monaco, and Antonio Fiorentino
11 Vitamin С .................................................. 195
Olga Martín-Belloso, Isabel Odriozola-Serrano, and Robert
Soliva-Fortuny
12 Vitamin D .................................................. 219
Jette Jakobsen and Rie Bak Jäpelt
Section III Terpenes
13 Hydrocarbon Carotenoids .................................... 243
Maria da Graça Dias
14 Oxycarotenoids (Xanthophylls) .............................. 267
Daniele Giuffrida, Paola Dugo, Paola Donate, Giovanni
Dugo, and Luigi Mondello
Section IV Phenolic Compounds
15 Flavonoids: Flavonols, Flavones, and Flavanones ........... 289
Federico Ferreres and Francisco A. Tomás-Barberán
16 Flavan-3-Ols and Proanthocyanidins ........................ 317
Sylvain Guyot
17 Stilbenes and Resveratrol ................................. 349
Maria do Rosário Bronze, Catarina M.M. Duarte, and Ana
Matias
18 Flavonoids: Anthocyanins .................................. 379
Veronique Cheynier, Camila Gómez, and Agnès Ageorges
19 Isoflavones ............................................... 405
Gunter G.C. Kuhnle
20 Hydrolyzable Tannins: Gallotannins, Ellagitannins, and
Ellagic Acid .............................................. 435
Michael Jourdes, Laurent Pouységu, Stéphane Quideau,
Fulvio Mattivi, Pilar Truchado, and Francisco
A. Tomás-Barberán
21 Analysis of Chlorogenic Acids and Other
Hydroxycinnamates in Food, Plants, and Pharmacokinetic
Studies ................................................... 461
Nikolai Kuhnert, Hande Karaköse, and Rakesh Jaiswal
Section V Fibers and Polysaccharides
22 Analytical Methodologies of Chitosan in Functional Foods .. 513
Yi Liu, Yu Bai, and Huwei Liu
23 Insoluble Dietary Fiber ................................... 545
Leila Picolli da Silva and Melissa Walter
24 Fructans Including Inulin ................................. 561
Mabel Merlen Jacob and S.G. Prapulla
25 Pectin Extraction, Gelation, and Sources .................. 583
Agustin Rascón-Chu, Vania Urias Orona, Alfonso Sánchez,
and Elizabeth Carvajal-Millán
26 Cyclodextrins ............................................. 593
Katia Martina and Giancarlo Cravotto
Section VI Probiotics
27 Selection and Evaluation of Probiotics .................... 607
Gaspar Perez Martínez, Christine Bäuerl, and M. Carmen
Collado Amores
Section VII Phytoestrogens and Hormones
28 Anise Oil ................................................. 641
Leo M.L. Nollet
29 Occurrence and Analysis of Melatonin in Food Plants ....... 651
Marcello Iriti, Sara Vitalini, Mara Rossoni, and Franco
Faoro
Section VIII Tetrapyrroles and Alkaloids
30 Chlorophylls, Chlorophyll-Related Molecules, and Open-
Chain Tetrapyrroles ....................................... 665
Benoît Schoefs
Section IX Minerals and Trace Elements
31 Minerals .................................................. 689
Guadalupe García-Llatas, Amparo Alegría, Reyes Barberá,
Maria Jesús Lagarda, and Rosaura Farré
Section X Lipid Compounds
32 Omega 3 and Omega 6 Fatty Acids ........................... 725
Ken D. Stark
33 Conjugated Linoleic Acid .................................. 747
Miguel Angel de la Fuente and Manuela Juarez
34 Lecithin .................................................. 769
Manuel León-Camacho and Monica Narváez-Rivas
35 Sterols ................................................... 787
Harrabi Saoussem
36 Stanols ................................................... 805
Harrabi Saoussem
37 Analytical Methods for Determination of a-Lipoic Acid,
Dihydrolipoic Acid, and Lipoyllysine in Dietary
Supplements and Foodstuffs ................................ 819
Gerhard Sontag and Heidi Schwartz
38 Alliin and Allicin ........................................ 837
Leo M.L. Nollet
Section XI Sweeteners
39 Methods of Analysis of Acesulfame-K and Aspartame ......... 847
Georgia-Paraskevi Nikoleli, Alexandres G. Asimakopoulos,
and Dimitrios P. Nikolelis
40 Methods of Analysis of Saccharin .......................... 863
Alexandres G. Asimakopoulos, Georgia-Paraskevi Nikoleli,
Nikolaos S. Thomaidis, and Dimitrios P. Nikolelis
Section XII Salt Replacers and Taste Modifying Compounds
41 Sodium Replacers .......................................... 877
Milagro Reig, Mónica Armenteros, M-Concepción Aristoy,
and Fidel Toldrá
42 Triterpene Glycosides ..................................... 885
Markus Ganzera
Index ........................................................ 905
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