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Vitamin E : food chemistry, composition, and analysis

Author: Ronald R Eitenmiller; Junsoo Lee
Publisher: New York : Marcel Dekker, ©2004.
Series: Food science and technology (Marcel Dekker, Inc.), 137.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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.
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Genre/Form: Electronic books
Fulltext
Internet Resource
Illustration
Tables
Additional Physical Format: Print version:
Eitenmiller, Ronald R. (Ronald Ray), 1944-
Vitamin E.
New York : Marcel Dekker, ©2004
(OCoLC)55606430
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ronald R Eitenmiller; Junsoo Lee
ISBN: 0203970144 9780203970140 0824706889 9780824706883
OCLC Number: 63165649
Description: 1 online resource (xiv, 530 pages) : illustrations.
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
Series Title: Food science and technology (Marcel Dekker, Inc.), 137.
Responsibility: Ronald Eitenmiller, Junsoo Lee.
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Abstract:

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.

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