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Vitamin E - Food Chemistry, Composition, and Analysis
Edited by Ronald R. Eitenmiller, Junsoo Lee
Marcel Dekker
May 2004
Hard Cover 540 pp, Illustrated ISBN 0824706889
£120.00
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An authoritative source on the analysis and optimization of vitamin E in consumer
products.
Responding to the increased demand for vitamin E products, 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.
Contents
Vitamin E: Chemistry and Biochemistry
Nutritional and Health Implications of Vitamin E
Oxidation and the Role of Vitamin E as an Antioxidant in Foods
Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs
Stability of Vitamin E During Food Processing
Effects of Food Preparation and Storage on the Vitamin E Content of Food
Analysis of Tocopherols and Tocotrienols in Foods
Food Composition-Vitamin E
Index
To find similar publications, click on a keyword below:
Marcel Dekker
: Summer 2004
: antioxidants
: chemistry
: food ingredients
: food science
: nutraceuticals
: nutrition, human
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