Detailing the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry, this book provides insight into the vast body of scientific information available on vitamin E as it relates to food science and technology. It emphasizes food chemistry, composition, and analysis, and includes information on the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. While exploring the chemistry, mechanisms, and properties ...
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Detailing the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry, this book provides insight into the vast body of scientific information available on vitamin E as it relates to food science and technology. It emphasizes food chemistry, composition, and analysis, and includes information on the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. While exploring the chemistry, mechanisms, and properties of this essential vitamin, the authors highlight its impact on consumer health and food quality, providing more than 80 tables of clearly organized analytical data.
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Add this copy of Vitamin E: Food Chemistry, Composition, and Analysis to cart. $95.29, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2004 by CRC Press.