Vitamin E: Food Chemistry, Composition, and Analysis, 1st Edition (Hardback) book cover

Vitamin E

Food Chemistry, Composition, and Analysis, 1st Edition

By Ronald R. Eitenmiller, Junsoo Lee

CRC Press

540 pages

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Hardback: 9780824706883
pub: 2004-05-24
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pub: 2004-05-24
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Description

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.

Table of Contents

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

About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science