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Vitamin E
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Vitamin E : Food Chemistry, Composition, and Analysis

by Junsoo Lee , Ronald R. Eitenmiller

Book Details

Format Hardback or Cased Book
Book Series Food Science and Technology
ISBN-10 0824706889
ISBN-13 9780824706883
Publisher Taylor & Francis Inc
Imprint CRC Press Inc
Country of Manufacture GB
Country of Publication GB
Publication Date May 24th, 2004
Print length 552 Pages
Weight 839 grams
Product Classification: Dietetics & nutritionDietetics and nutritionPharmacy / dispensingIndustrial chemistry & manufacturing technologiesIndustrial chemistry and manufacturing technologiesFood & beverage technologyFood and beverage technology
Ksh 53,100.00
Re-Printing 0 in stock

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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.

Get Vitamin E by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Inc and it has pages.

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