Methods and Protocols in Food Science Phytochemicals

This volume details methods and protocols of extraction, separation, characterization, and quantification of phytochemicals. Chapters cover extraction techniques, for instance, solvent extraction and supercritical fluid extraction, UV-Vis spectroscopy, high-performance liquid chromatography (HPLC), gas chromatography (GC), and liquid chromatography (LC) coupled with mass spectrometry (MS), used to measure the concentration of bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Phytochemicals: Extraction, Quantification, Isolation, and Characterization aims to be comprehensive guide for researchers in the field.