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El. knyga: Extraction, Characterization, and Functional Assessment of Bioactive Compounds

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This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, development, testing and characterization of phenolic compounds, and other compounds. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.





 





Authoritative and cutting-edge, Extraction, Characterization, and Functional Assessment of Bioactive Compounds aims to ensure successful results in the further study of this vital field.
Dietary intervention studies: design, follow-up and interpretation.-
Antioxidant activity of food and by-products: In vitro methods.- Copigment
and anthocyanins rich fractions from berries using cationic exchange
chromatography.- Method for the determination of oleuropein and other
phenolic compounds in olive leaves.- Microwave assisted extraction of plant
phenolics.- Characterization of polyphenols-protein interactions: from
chemistry to food technology and human nutrition.- In vitro antidiabetic
activity methods.- Determination of the bioaccessibility of phenolic
compounds from Extra Virgin Olive Oils following the INFOGEST method.- The
OLEUM protocol for the determination of the total hydroxytyrosol and tyrosol
content in support of the EU authorized health claim for "olive oil
polyphenols.- Pectooligosaccharides from agri-food byproducts: Methods of
extraction, purification, and identification.- Methods applied to the
purification of prebiotic fructo-oligosaccharides.- Use of polymeric
monolithic columns to determine tocopherol content in vegetable oils by
capillary electrochromatography.- Extraction and Purification of Bioactive
Phytosterols from Edible Seaweeds.- Glycosides quantification of saffron
flowers.- Extraction and quantification of triterpene glycosides in baby
food.- Production, extraction, characterization, and application of
industrial enzymes in juice clarification.- Toxicity assessment of food and
by products: In vitro methods.
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