Meeting 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,
Autorentext
Ronald R. Eitenmiller, Ronald R.; Lee Junsoo
Zusammenfassung
Meeting 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,
Inhalt
Preface, 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, Index