Bøger i Food Chemistry, Function and Analysis serien

Focusing on non-extractable polyphenols (NEPP) that are present in the diet, this book will improve our knowledge of dietary intakes and physiological properties of NEPP ensuring a better understanding of their potential health effects.

This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.

Detailed coverage of the composition and functionality of the bulk carbohydrate components and the trace phytochemical components, i.e. phenolic compounds in cereal grains and grain products, is provided for researchers, clinicians and students.

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.