Vitamin E: Food Chemistry, Composition, and Analysis is an authoritative source on the analysis and optimization of vitamin E in consumer products.

Responding to the increased demand for vitamin E products, 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.

Contents

1. Vitamin E: Chemistry and Biochemistry
2. Nutritional and Health Implications of Vitamin E
3. Oxidation and the Role of Vitamin E as an Antioxidant in Foods
4. Dietary Vitamin E Supplementation for Improvement of Oxidative Stability of Muscle Foods, Milk, and Eggs
5. Stability of Vitamin E During Food Processing
6. Effects of Food Preparation and Storage on the Vitamin E Content of Food
7. Analysis of Tocopherols and Tocotrienols in Foods
8. Food Composition-Vitamin E

Index

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