Description
Analysis of Antioxidant-Rich Phytochemicals
Coordinators: Xu Zhimin, Howard Luke R.
Language: EnglishSubject for Analysis of Antioxidant-Rich Phytochemicals:
392 p. · 15.8x23.9 cm · Hardback
Description
/li>Contents
/li>Biography
/li>
Contributors ix
Chapter 1 Important Antioxidant Phytochemicals in Agricultural Food Products 1
Zhimin Xu
Chapter 2 The Procedure, Principle, and Instrumentation of Antioxidant Phytochemical Analysis 25
Brittany White, Lydia Rice, and Luke R. Howard
Chapter 3 Analysis Methods of Phenolic Acids 69
Zhimin Xu
Chapter 4 Analysis Methods of Carotenoids 105
Rachel E. Kopec, Jessica L. Cooperstone, Morgan J. Cichon, and Steven J. Schwartz
Chapter 5 Analysis Methods of Anthocyanins 149
Ronald L. Prior and Xianli Wu
Chapter 6 Analysis Methods of Ellagitannins 181
Stephen T. Talcott and Kimberly A. Krenek
Chapter 7 Analytical Methods of Flavonols and Flavones 207
Francisco A. Tomas-Barberan and Federico Ferreres
Chapter 8 Analysis Methods of Proanthocyanidins 247
Liwei Gu
Chapter 9 Analysis Methods of Flavanones 275
G.K. Jayaprakasha, Amit Vikram, and Bhimanagouda S. Patil
Chapter 10 Analysis Methods of Phytosterols 313
Laura Nystr€om
Chapter 11 Analysis Methods for Tocopherols and Tocotrienols 353
Robert A. Moreau and Anna-Maija Lampi
Index 387
Zhimin Xu, PhD, serves as Associate Professor in the Department of Food Science, Louisiana State University, Baton Rouge, LA. His areas of specialization and research include: extraction, isolation, and characterization of health-promoting (bioactive) compounds in agricultural products; evaluation of stabilities of bioactive compounds during post-harvest treatment, storage, and food processing; utilization of bioactive compounds to improve food quality and value; and food microconstituent analysis using chromatography technology.
Luke R. Howard, PhD, serves as Professor in the Department of Food Science, University of Arkansas, Fayetteville, AR. His research interests include: fruit and vegetable processing; critical fluid extraction of bioactive compounds from fruit and vegetable processing by-products; and identification and characterization of bioactive compounds in fresh and processed horticultural crops. Dr. Howard is a long-standing member of the Fruit & Vegetable Products Division of the Institute of Food Technologists, having served as its chair in 2003-2004.