Vitamin E: Food Chemistry, Composition, and AnalysisAuthor:
Publisher: CRC Press
Publish date: May 2004
Details factors that influence the stability of vitamin E during various commercial food preparation and processing operations, home cooking methods, and storage conditions Examines applications of GC and HPLC to vitamin E analysis of food Compiles current experimental evidence on the positive impact of vitamin E on human health Includes studies on aging, neurodegenerative diseases, coronary heart disease, cancer, diabetes, cataracts, and macular degeneration Explores the effect of vitamin E supplementation on food quality 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.