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Informationen zum Autor Eitenmiller\! Ronald R.; Lee\! Junsoo Klappentext Emphasizing food chemistry! food composition! and food analysis! this book provides insight into the vast body of scientific information 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 the pharmaceutical industries! and the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry. This reference explores the chemistry! mechanisms! and properties of vitamin E! highlighting its impact on consumer health and food quality with more than 80 tables of clearly organized analytical data. 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, 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. Inhaltsverzeichnis 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...
