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