Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology)

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	Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology)
	by Ronald R. Eitenmiller and Junsoo Lee Sales Rank: 2746252	$219.95 At Amazon on 12-2-2008.

*Features* Cover Type: Hard Cover with 540 pages Published by: CRC Edition: 1st Edition May 24, 2004 Written in: English ISBN 10 Number: 0824706889 ISBN 13 Number: 978-0824706883 Book Dimensions: 9.1 x 6.1 x 1.2 inches Weighs: 1.8 pounds *Product Description* 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 great 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 eighty 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. Back To Top
Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology) ~~List Price: $219.95~~ Available from Amazon Price: $219.95 Updated on 12-2-2008.

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