Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology) by: Ronald Eitenmiller, Junsoo Lee

Description

Detailing the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry, this book provides insight into the vast body of scientific information available on vitamin E as it relates to food science and technology. It emphasizes food chemistry, composition, and analysis, and includes information on the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. While exploring the chemistry, mechanisms, and properties of this essential vitamin, the authors highlight its impact on consumer health and food quality, providing more than 80 tables of clearly organized analytical data.

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.






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