Title Vitamin E : food chemistry, composition, and analysis / Ronald Eitenmiller, Junsoo Lee

Published New York : Marcel Dekker, ©2004

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Description 1 online resource (xiv, 530 pages) : illustrations Series Food science and technology ; 137 Food science and technology (Marcel Dekker, Inc.) ; 137. Contents Chapter 1 Vitamin E -- chapter 2 Nutrition and Health Implications of Vitamin E -- chapter 3 Oxidation and the Role of Vitamin E as an Antioxidant in Foods -- chapter 4 Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs -- chapter 5 Stability of Vitamin E During Food Processing -- chapter 6 Effects of Food Preparation and Storage on the Vitamin E Content of Food -- chapter 7 Analysis of Tocopherols and Tocotrienols in Foods -- chapter 8 Food Composition--Vitamin E Summary Responding to the increased demand for vitamin E products, this comprehensive reference explores the chemistry, mechanisms and properties of vitamin E for improved applications in the pharmaceutical, food, feed and cosmetic industries Bibliography Includes bibliographical references and index Notes Print version record Subject Vitamin E. Food -- Analysis. Food -- Vitamin E content -- Tables Vitamin E -- analysis Vitamin E -- chemistry Vitamin E Food Analysis TECHNOLOGY & ENGINEERING -- Food Science. Food -- Analysis Food -- Vitamin E content Vitamin E Genre/Form Electronic books tables (documents) Tables (Data) Tables Tables (Data) Tables (Données) Form Electronic book Author Lee, Junsoo, 1967- ISBN 0203970144 9780203970140 0824706889 9780824706883 9781466542945 1466542942

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