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9780824706883

Vitamin E: Food Chemistry, Composition, and Analysis

by ;
  • ISBN13:

    9780824706883

  • ISBN10:

    0824706889

  • Format: Hardcover
  • Copyright: 2004-05-24
  • Publisher: CRC Press

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Summary

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysisprovides 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.

Author Biography

Junsoo Lee is Professor, Chungbuk National University, Korea.

Table of Contents

Preface iii
Abbreviations vii
Vitamin E: Chemistry and Biochemistry
1(38)
Nutrition and Health Implications of Vitamin E
39(50)
Oxidation and the Role of Vitamin E as an Antioxidant in Foods
89(47)
Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs
136(95)
Stability of Vitamin E During Food Processing
231(54)
Effects of Food Preparation and Storage on the Vitamin E Content of Food
285(38)
Analysis of Tocopherols and Tocotrienols in Foods
323(102)
Food Composition---Vitamin E
425(82)
Index 507

Supplemental Materials

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