1st Edition
Vitamin E Food Chemistry, Composition, and Analysis
552 Pages
by
CRC Press
540 Pages
by
CRC Press
Also available as eBook on:
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... Read more
Contents
Vitamin E: Chemistry and Biochemistry
Introduction
Chemistry of Vitamin E
Biochemistry of Vitamin E
Nutrition and Health Implications of Vitamin E
Introduction
Vitamin E Nutrition
Health Impacts of Vitamin E
Oxidation and the Role of Vitamin E as a Antioxidant in Foods
Introduction
Lipid Oxidation
Antioxidants
Antioxidant Accidents of Vitamin E
Tocopherol Interactions
Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs
Introduction
Broilers
Turkey
Pork
Beef
Stability of Vitamin E During Food Processing
Introduction
Edible Oils
Vitamin E Stability During Processing
Effects of Food Preparation and Storage on the Vitamin E Content of Food
Introduction
Effects of Food Preparation on the Vitamin E Content of Food
Storage and Its Effects on the Stability of Vitamin E
Analysis of Tocopherols and Tocotrienols in Foods
Historical Aspects
Gas Chromatography
High-Performance Liquid Chromatography
Analytical Applications
Preparative Procedures for the Tocopherols and Tocotrienols
Additional Analytical Approaches to Vitamin E and Other Fat-Soluble Vitamins
Regulatory and Compendium Methods
Food Composition – Vitamin E
Introduction
Food Composition Databases and Vitamin E
Vitamin E Food Composition Tables
µ-Tocopherol Levels in Foods
Quality Evaluation of Analytical Data Index
Vitamin E: Chemistry and Biochemistry
Introduction
Chemistry of Vitamin E
Biochemistry of Vitamin E
Nutrition and Health Implications of Vitamin E
Introduction
Vitamin E Nutrition
Health Impacts of Vitamin E
Oxidation and the Role of Vitamin E as a Antioxidant in Foods
Introduction
Lipid Oxidation
Antioxidants
Antioxidant Accidents of Vitamin E
Tocopherol Interactions
Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs
Introduction
Broilers
Turkey
Pork
Beef
Stability of Vitamin E During Food Processing
Introduction
Edible Oils
Vitamin E Stability During Processing
Effects of Food Preparation and Storage on the Vitamin E Content of Food
Introduction
Effects of Food Preparation on the Vitamin E Content of Food
Storage and Its Effects on the Stability of Vitamin E
Analysis of Tocopherols and Tocotrienols in Foods
Historical Aspects
Gas Chromatography
High-Performance Liquid Chromatography
Analytical Applications
Preparative Procedures for the Tocopherols and Tocotrienols
Additional Analytical Approaches to Vitamin E and Other Fat-Soluble Vitamins
Regulatory and Compendium Methods
Food Composition – Vitamin E
Introduction
Food Composition Databases and Vitamin E
Vitamin E Food Composition Tables
µ-Tocopherol Levels in Foods
Quality Evaluation of Analytical Data Index
Biography
Eitenmiller\, Ronald R.; Lee\, Junsoo
