1st Edition

Vitamin E Food Chemistry, Composition, and Analysis

By Ronald R. Eitenmiller, Junsoo Lee Copyright 2004
    552 Pages
    by CRC Press

    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.

    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

    Biography

    Eitenmiller\, Ronald R.; Lee\, Junsoo