Vitamin E: Food Chemistry, Composition, and AnalysisMeeting 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, |
Contents
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 |
Other editions - View all
Vitamin E: Food Chemistry, Composition, and Analysis Ronald R. Eitenmiller,Junsoo Lee Limited preview - 2004 |
Vitamin E: Food Chemistry, Composition, and Analysis Ronald R. Eitenmiller,Junsoo Lee No preview available - 2004 |
Common terms and phrases
a-T concentrations a-T level a-TAC a-TAC supplementation Agric analysis antioxidant antioxidant activity ascorbic acid ascorbyl palmitate assay autoxidation B-carotene beef broiler cancer carotenoids Cereal cholesterol Chromatogr column composition cooked corn oil decreased deodorization diet dietary vitamin Effect of dietary Eitenmiller ethanol extraction fat-soluble vitamins fatty acid feed flour fluorescence Food Chem Food Sci free radical frying H3C CH3 hexane HPLC increased infant formula intake irradiation Isocratic isomers JAOCS linoleate lipid oxidation liquid chromatography meat membrane method methyl mg a-TAC/kg mg/kg milk mL/min mobile phase Modified from Ref muscle numbers Nutr Nutrient Nutrition oxidative stability palmitate peroxidation plasma pork processing prooxidant rapeseed oil retinol retinyl palmitate rice bran RRR-a-T sample saponification significantly solvent soybean oil storage studies sunflower oil Table TBARS temperature tissue tocopherol content tocopherols and tocotrienols Tr Tr Tr turkey vitamin E content vitamin E levels vitamin E supplementation wheat
Popular passages
Page ii - Salunkhe and SS Kadam 87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter 88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C. Akoh and David B. Min 89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa 90.