Handbook of Analytical Methods for Dietary Supplements PDF Download
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Author: Frank Jaksch
Publisher: American Pharmacists Association (APhA)
ISBN:
Category : Health & Fitness
Languages : en
Pages : 232
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Book Description
"Highlights include: an in-depth review of how analytical methods for dietary supplements are validated, including information on what buyers of analytical services should look for and how they should assess the quality of results. This review is useful to those validating their own in-house methods, as well; 38 monographs on dietary ingredients most commonly used to produce dietary supplements. Each monograph follows a standard format for quick reference; chemical names, formulas, and structures, along with information on solubility and other physical and chemical data; a description of common uses for each dietary supplement and its mode of action; discussion of reference standards and/or marker compounds used; information and directions for using various component-specific methods; and chromatography specifications and representative chromatograms, when available."--BOOK JACKET.
Author: Frank Jaksch
Publisher: American Pharmacists Association (APhA)
ISBN:
Category : Health & Fitness
Languages : en
Pages : 232
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Book Description
"Highlights include: an in-depth review of how analytical methods for dietary supplements are validated, including information on what buyers of analytical services should look for and how they should assess the quality of results. This review is useful to those validating their own in-house methods, as well; 38 monographs on dietary ingredients most commonly used to produce dietary supplements. Each monograph follows a standard format for quick reference; chemical names, formulas, and structures, along with information on solubility and other physical and chemical data; a description of common uses for each dietary supplement and its mode of action; discussion of reference standards and/or marker compounds used; information and directions for using various component-specific methods; and chromatography specifications and representative chromatograms, when available."--BOOK JACKET.
Author: Allison Sarubin-Fragakis
Publisher: American Dietetic Associati
ISBN: 0880913630
Category : Health & Fitness
Languages : en
Pages : 706
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Book Description
Twenty-nine new dietary supplements have been added to this edition. This guide comprehensively explores the media claims, drug-supplement interactions, dosage information and relevant research for more than 100 of today's most popular dietary supplements. Completely revised, updated and indexed information is provided for dietetics professionals and their clients. Written by industry experts, this guide's recommendations are reliable and backed by credible clinical research.
Author: United States. Food and Drug Administration. Division of Microbiology
Publisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
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Book Description
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1439815909
Category : Science
Languages : en
Pages : 956
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Book Description
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien
Author: William J. Mead
Publisher: CRC Press
ISBN: 1420077414
Category : Medical
Languages : en
Pages : 314
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Book Description
Dietary Supplement GMP is a one-stop "how-to" road map to the final dietary supplement GMP regulations recently issued by the FDA covering the manufacture, packaging, and holding of dietary supplement products.The recent regulations, outlining broad goals, intentionally avoid specifics to allow for future technological advances-leaving implementati
Author: Yolanda Pico
Publisher: Academic Press
ISBN: 0123848636
Category : Technology & Engineering
Languages : en
Pages : 813
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Book Description
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1439815887
Category : Science
Languages : en
Pages : 959
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Book Description
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1482297841
Category : Science
Languages : en
Pages : 1530
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Book Description
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Author: Se-Kwon Kim
Publisher: CRC Press
ISBN: 1439892296
Category : Medical
Languages : en
Pages : 457
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Book Description
Diverse and abundant, marine-derived bioactive compounds offer a plethora of pharmacologically active agents with the potential to produce valuable therapeutic entities. Marine-derived organisms, including some macroalgae, microalgae, blue-green algae, invertebrates, and vertebrates—valued in traditional Chinese medicine since ancient times—are now recognized as rich sources of pharmaceutically active compounds. These factors, coupled with the growing need for novel bioactives for the treatment of severe human diseases such as cancer, diabetes, microbial infections, and inflammatory processes, has brought marine pharmaceuticals to the forefront of pharmacology. Marine Pharmacognosy: Trends and Applications provides a comprehensive account of marine-derived bioactive pharmaceuticals and their potential health benefits, including antioxidant, anticancer, antiviral, anticoagulant, antidiabetic, antiallergy, anti-inflammatory, antihypertensive, antibacterial, and radioprotective activities. Moreover, it discusses the sources, isolation and purification, chemistry, functionality interactions, applications, and industrial features of a variety of marine-derived pharmaceuticals. Marine pharmacognosy is a dynamic field that has been systematically investigated over the last 50 years, and the number of publications and patents are increasing every year. Bringing together a global team of experts, Marine Pharmacognosy: Trends and Applications reviews current research on marine-derived bioactive compounds and provides insight into future research on their potential as pharmacologically active agents.
Author: George F.M. Ball
Publisher: CRC Press
ISBN: 1420026976
Category : Medical
Languages : en
Pages : 820
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Book Description
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins inFoods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
