Vitamin E: Food Chemistry, Composition, and AnalysisCRC Press, 24 mai 2004 - 540 pages 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, |
Table des matières
| 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 CompositionVitamin E | 425 |
| 507 | |
Autres éditions - Tout afficher
Vitamin E: Food Chemistry, Composition, and Analysis Ronald R. Eitenmiller,Junsoo Lee Aucun aperçu disponible - 2004 |
Expressions et termes fréquents
a-T concentrations a-T level a-TAC supplementation all-rac-a-tocopheryl acetate analysis antioxidant antioxidant activity ascorbic acid ascorbyl palmitate assay autoxidation B-carotene beef broiler cancer carotenoids Cereal cholesterol Chromatogr column cooked corn oil decreased deodorization diet dietary vitamin drip loss Effect of dietary Eitenmiller ethanol extraction fat-soluble vitamins fatty acid feed flour fluorescence Food Chem Food Sci free radical frying hexane HPLC increased infant formula intake irradiation isomers JAOCS linoleate lipid oxidation margarine 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 peanut peroxidation plasma pork processing prooxidant rapeseed oil Research 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 turkey vegetable oils vitamin E content vitamin E levels vitamin E supplementation wheat µg/g
Fréquemment cités
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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.
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