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OverviewMeeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. It details the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry. This comprehensive reference explores the chemistry, mechanisms, and properties of vitamin E for improved applications in the pharmaceutical, food, feed, and cosmetic industries, highlighting the impact of vitamin E on consumer health and food quality with more than 80 tables of clearly organized analytical data. An organized guide to the vitamin E content of various foods, this is the most authoritative source available on the analysis and optimization of vitamin E in consumer products. It includes a large compositional database on tocopherols and tocotrienols in the food supply. Full Product DetailsAuthor: Ronald R. Eitenmiller , Junsoo LeePublisher: Taylor & Francis Inc Imprint: CRC Press Inc Volume: 137 Dimensions: Width: 15.20cm , Height: 23.80cm , Length: 22.90cm Weight: 0.861kg ISBN: 9780824706883ISBN 10: 0824706889 Pages: 552 Publication Date: 24 May 2004 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsPreface, Abbreviations, I. Vitamin E: Chemistry and Biochemistry, 2. Nutrition and Health Implications of Vitamin E, 3. Oxidation and the Role of Vitamin E as an Antioxidant in Foods, 4. Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs, 5. Stability of Vitamin E During Food Processing, 6. Effects of Food Preparation and Storage on the Vitamin E Content of Food, 7. Analysis of Tocopherols and Tocotrienols in Foods, 8. Food Composition-Vitamin E, IndexReviewsAuthor InformationEitenmiller\, Ronald R.; Lee\, Junsoo Tab Content 6Author Website:Countries AvailableAll regions |
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