Vitamin E by Etsuo Niki
Providing an overview of the state-of-the-art of the chemistry of vitamin E with regards properties and functions and also nutritional benefits, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches.-
Microbial Carotenoids
-
Millet Proteins
-
Fortification and Microencapsulation of Vitamin D
-
Science of Plant-based Diets in Human Health
-
Algal Polysaccharides and Proteins for Food Applications
-
Edible Fungi
-
Bio- and Nano-sensing Technologies for Food Processing and Packaging
-
Nutraceuticals and Human Health
-
DNA Techniques to Verify Food Authenticity
-
Legumes
-
Tomato Chemistry, Industrial Processing and Product Development
-
Nutrition and Cancer Prevention
-
Handbook of Food Structure Development
-
Carotenoid Esters in Foods
-
Biogenic Amines in Food
-
Anthocyanins from Natural Sources
-
Eggs as Functional Foods and Nutraceuticals for Human Health
-
Advanced Gas Chromatography in Food Analysis
-
Cereal Grain-based Functional Foods
-
Steviol Glycosides
-
Edible Oil Structuring
-
Mitigating Contamination from Food Processing
-
Coffee and Human Health
-
Berries and Berry Bioactive Compounds in Promoting Health
-
Foodomics
-
Rapid Antibody-based Technologies in Food Analysis
-
Food Biosensors
-
Metabolism of Nutrients by Gut Microbiota
-
Fats and Associated Compounds
-
Development of Trans-free Lipid Systems and their Use in Food Products
-
Handbook of Antioxidant Methodology
-
Sensing Techniques for Food Safety and Quality Control
-
Advanced Spectroscopic Techniques for Food Quality
-
Advances in Liposomal Technology in Food, Supplements and Nutraceuticals
-
Functional Foods of the Future
-
Dietary Supplements with Antioxidant Activity
-
Food Proteins and Peptides
-
Flavour and Consumer Perception of Food Proteins
-
Handbook of Cheese Chemistry
-
Sensory Evaluation and Consumer Acceptance of New Food Products
-
Oral Processing and Consumer Perception
-
Nutritional Signaling Pathway Activities in Obesity and Diabetes
-
Chemistry and Nutritional Effects of Capsicum
-
Food Digestion and Absorption
-
The Chemistry and Bioactive Components of Turmeric
-
Health Claims and Food Labelling
-
Food Contact Materials Analysis
-
Pigmented Cereals and Millets
| SKU | Unavailable |
| ISBN 13 | 9781788012409 |
| ISBN 10 | 1788012402 |
| Title | Vitamin E |
| Author | Etsuo Niki |
| Series | Food Chemistry Function And Analysis |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Royal Society of Chemistry |
| Year published | 2019-02-11 |
| Number of pages | 288 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |