Download Functional Foods: Biochemical and Processing Aspects, by John Shi, Giuseppe Mazza, Marc Le Maguer PDF

By John Shi, Giuseppe Mazza, Marc Le Maguer

Construction upon the good fortune of the bestselling first quantity, useful meals: Biochemical and Processing facets, quantity II explores new assets of nutraceutical and practical nutrition materials and addresses the most important matters for product improvement and processing. It provides the newest advancements within the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of practical meals. The ebook presents contemporary details on vital practical nutrients elements, together with updated reviews of bioactive compounds. featuring info at the distribution of practical nutrition parts in several assets and their engineering homes, this e-book offers the fundamental details for the foodstuff to advance winning new products.Each bankruptcy offers an in-depth evaluation of a tremendous useful nutrients part, providing:Chemical, actual houses and molecular constitution - derivatives and attainable isomers, distribution in organic materialNutritional, physiological, and medical performance - together with security, bioactivity, bioavailability, efficacy in human vitamin and overall healthiness, pharmacological propertiesSeparation know-how - within the laboratory and advertisement productionProcessing - chemical, actual, and engineering homes in the course of processing, approach process, processing gear, quality controls in productionShelf-life - together with garage stipulations and stabilityIdentification concepts - together with HPLC, GC, MS, and NMRStandards and laws - FDA, EC, FAO/WHO, overall healthiness CanadaUtilization - functions, present and power markets

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Development upon the luck of the bestselling first quantity, practical meals: Biochemical and Processing points, quantity II explores new assets of nutraceutical and sensible nutrients elements and addresses the most important concerns for product improvement and processing. It offers the newest advancements within the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of useful meals.

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Extra resources for Functional Foods: Biochemical and Processing Aspects, Volume II

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Usually, the excitation wavelength is set at 292 nm (285–297 nm) and the emission wavelength at 320 nm (310–324 nm) (Eitenmiller and Landen, 1999). , 1997), which means that calibration curves should be prepared individually. , α-tocopherol and α-tocotrienol. , 1999). , 1996). , 2000). 3 QUALITY CONTROL OF TOCOPHEROL TOCOTRIENOL ANALYSIS AND For identification of tocopherols and tocotrienols after chromatographic separation, pure tocopherols and tocotrienol mixtures are commercially available. 6).

Chemical conditions and the physical state of the food to be stabilized have a major influence on lipid oxidation and antioxidant reactions. , Pokorny´, 1987; Warner, 1997; Frankel, 1998). In foods, tocopherols can be regenerated from their tocopheroxyl radicals by reducing compounds such as ascorbic acid. , in emulsion. Thus, the interfacial region between lipid and water phases is important for the antioxidant action of tocopherols and tocotrienols (Frankel, 1998). , 1985). The order of reaction rates is α- > β- ≈ γ- > δ-vitamer.

1998). , to trimethylsilyl ethers, prior to GC analysis. , 2000). , 1998). , 2000). Nelis et al. (2000) and Abidi (2000) recently published comprehensive reviews of the analysis of tocopherols and tocotrienols, including numerous chromatographic and spectroscopic techniques. 1 SAMPLE PREPARATION Because tocopherols and tocotrienols and their esters are lipid-soluble compounds, they are soluble in organic solvents and can be extracted with them. Simple extraction of vitamers from cereal products and other foods containing high amounts of fiber and other polysaccharides may be less effective because of the complex matrix.

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