000			01876nam a2200241 a 4500
008			160105s2004 xxu eng d
020			_a0824706889 (hardcover)
020			_a9780824706883 (hardcover)
082			_a664.07 Eitenmiller 17372 1st 2004 Food.Science
100	1		_aEitenmiller, Ronald R. _919042
245	1	0	_aVitamin E : Food Chemistry, Composition and Analysis
250			_a1st ed.
260			_aUSA: _bCRC Press, _c2004.
300			_a540 p. ;
490	1		_aFood science and technology.
520			_aMeeting 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.
650			_aVitamin E _919043
650			_aFood--Analysis _912914
650			_aFood--Vitamin E content _919044
650			_aFood Science and Human Nutrition _92337
700	1		_aLee, Junsoo. _919045
942			_cBK
999			_c7022 _d7021