Eitenmiller / Lee Vitamin E

Food Chemistry, Composition, and Analysis
1. Auflage 2005
ISBN: 978-1-135-57387-4
Verlag: CRC Press
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 540 Seiten

Reihe: Food Science and Technology

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 pharmaceutical industries. It details 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. It includes a large compositional database on tocopherols and tocotrienols in the food supply.

Zielgruppe

Nutritionists, dietitians, food scientists and technologists, biochemists, organic and analytical chemists, pharmacologists, toxicologists, physiologists, and upper-level undergraduate and graduate students in these disciplines

Autoren/Hrsg.

Eitenmiller, Ronald R.

Lee, Junsoo

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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