Vitamin E Food Chemistry, Composition, and Analysis

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.

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

Eitenmiller\, Ronald R.; Lee\, Junsoo