Vitamin E: Food Chemistry, Composition, and Analysis
Ronald R. Eitenmiller, Junsoo Lee
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.
Kategorie:
Rok:
2004
Wydanie:
1
Wydawnictwo:
CRC Press, Marcel Dekker
Język:
english
Strony:
526
ISBN 10:
0824706889
ISBN 13:
9780824706883
Serie:
Food Science and Technology
Plik:
PDF, 8.50 MB
IPFS:
,
english, 2004
Amazon 
Barnes & Noble 
Bookshop.org
Chcesz dodać księgarnię? Skontaktuj się z nami na support@z-lib.do
Konwertuj pliki
Więcej wyników wyszukiwania
Inne korzyści 
Najbardziej popularne frazy
Powiązane listy książek
