Vitamin E : food chemistry, composition, and analysis
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Ronald R Eitenmiller; Junsoo Lee
- ناشر : New York : Marcel Dekker
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9780203970140
Description
Preface iii Abbreviations vii 1. Vitamin E: Chemistry and Biochemistry 1 2. Nutrition and Health Implications of Vitamin E 39 3. Oxidation and the Role of Vitamin E as an Antioxidant in Foods 89 4. Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs 136 5. Stability of Vitamin E During Food Processing 231 6. Effects of Food Preparation and Storage on the Vitamin E Content of Food 285 7. Analysis of Tocopherols and Tocotrienols in Foods 323 8. Food Composition—Vitamin E 425
