Catalogue


Vitamin E [electronic resource] : food chemistry, composition, and analysis /
Ronald Eitenmiller, Junsoo Lee.
imprint
New York : Marcel Dekker, c2004.
description
xiv, 530 p. : ill. ; 24 cm.
ISBN
0824706889 (alk. paper)
format(s)
Book
More Details
added author
imprint
New York : Marcel Dekker, c2004.
isbn
0824706889 (alk. paper)
restrictions
Licensed for access by U. of T. users.
catalogue key
8804641
 
Includes bibliographical references and index.
A Look Inside
About the Author
Author Affiliation
Junsoo Lee is Professor, Chungbuk National University, Korea.
Reviews
This item was reviewed in:
SciTech Book News, September 2004
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Summaries
Back Cover Copy
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 the pharmaceutical industries, and 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, this volume provides a large compositional database on tocopherols and tocotrienols in the food supply.
Main 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
Prefacep. iii
Abbreviationsp. vii
Vitamin E: Chemistry and Biochemistryp. 1
Nutrition and Health Implications of Vitamin Ep. 39
Oxidation and the Role of Vitamin E as an Antioxidant in Foodsp. 89
Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggsp. 136
Stability of Vitamin E During Food Processingp. 231
Effects of Food Preparation and Storage on the Vitamin E Content of Foodp. 285
Analysis of Tocopherols and Tocotrienols in Foodsp. 323
Food Composition--Vitamin Ep. 425
Indexp. 507
Table of Contents provided by Rittenhouse. All Rights Reserved.

This information is provided by a service that aggregates data from review sources and other sources that are often consulted by libraries, and readers. The University does not edit this information and merely includes it as a convenience for users. It does not warrant that reviews are accurate. As with any review users should approach reviews critically and where deemed necessary should consult multiple review sources. Any concerns or questions about particular reviews should be directed to the reviewer and/or publisher.

  link to old catalogue

Report a problem