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Vitamin E: Food Chemistry, Composition, and Analysis
Vitamin E
Copyright © 2004 by Marcel Dekker, Inc.
FOOD SCIENCE AND TECHNOLOGY
A Series of Monographs, Textbooks, and Reference Books
EDITORIAL BOARD
Senior Editors
Owen R.Fennema University of Wisconsin-Madison
Y.H.Hui Science Technology System
Marcus Karel Rutgers University (emeritus)
Pieter Walstra Wageningen University
John R.Whitaker University of California-Davis
Additives P.Michael Davidson University of Tennessee-Knoxville
Dairy science James L.Steele University of Wisconsin-Madison
Flavor chemistry and sensory analysis John H.Thorngate III University
of California-Davis
Food engineering Daryl B.Lund University of Wisconsin-Madison
Food lipids and flavors David B.Min Ohio State University
Food proteins/food chemistry Rickey Y.Yada University of Guelph
Health and disease Seppo Salminen University of Turku, Finland
Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals
Phase transition/food microstructure Richard W.Hartel University of
Wisconsin-Madison
Processing and preservation Gustavo V.Barbosa-Cánovas Washington
State University-Pullman
Safety and toxicology Sanford Miller University of Texas-Austin
1. Flavor Research: Principles and Techniques, R.Teranishi, I.Hornstein,
P.Issenberg, and E.L.Wick
2. Principles of Enzymology for the Food Sciences, John R.Whitaker
3. Low-Temperature Preservation of Foods and Living Matter, Owen R.
Fennema, William D.Powrie, and Elmer H.Marth
4. Principles of Food Science
Part I: Food Chemistry, edited by Owen R.Fennema
Part II: Physical Principles of Food Preservation, Marcus Karel, Owen
R.Fennema, and Daryl B.Lund
5. Food Emulsions, edited by Stig E.Friberg
6. Nutritional and Safety Aspects of Food Processing, edited by Steven
R.Tannenbaum
7. Flavor Research: Recent Advances, edited by R.Teranishi, Robert A.
Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology, edited by Israel
Saguy
Copyright © 2004 by Marcel Dekker, Inc.
9. Handbook of Tropical Foods, edited by Harvey T.Chan
10. Antimicrobials in Foods, edited by Alfred Larry Branen and P.Michael
Davidson
11. Food Constituents and Food Residues: Their Chromatographic
Determination, edited by James F.Lawrence
12. Aspartame: Physiology and Biochemistry, edited by Lewis D.Stegink and
L.J.Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects,
edited by Lawrence J.Machlin
14. Starch Conversion Technology, edited by G.M.A.van Beynum and J.
A.Roels
15. Food Chemistry: Second Edition, Revised and Expanded, edited by
Owen R.Fennema
16. Sensory Evaluation of Food: Statistical Methods and Procedures, Michael
O’Mahony
17. Alternative Sweeteners, edited by Lyn O’Brien Nabors and Robert C.
Gelardi
18. Citrus Fruits and Their Products: Analysis and Technology, S.V.Ting and
Russell L.Rouseff
19. Engineering Properties of Foods, edited by M.A.Rao and S.S.H. Rizvi
20. Umami: A Basic Taste, edited by Yojiro Kawamura and Morley R. Kare
21. Food Biotechnology, edited by Dietrich Knorr
22. Food Texture: Instrumental and Sensory Measurement, edited by Howard
R.Moskowitz
23. Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella
24. Postharvest Physiology of Vegetables, edited by J.Weichmann
25. Handbook of Dietary Fiber: An Applied Approach, Mark L.Dreher
26. Food Toxicology, Parts A and B, Jose M.Concon
27. Modern Carbohydrate Chemistry, Roger W.Binkley
28. Trace Minerals in Foods, edited by Kenneth T.Smith
29. Protein Quality and the Effects of Processing, edited by R.Dixon Phillips
and John W.Finley
30. Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A.
Attaway, and Martha E.Rhodes
31. Foodborne Bacterial Pathogens, edited by Michael P.Doyle
32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth
H.Matthews
33. Industrialization of Indigenous Fermented Foods, edited by Keith H.
Steinkraus
34. International Food Regulation Handbook: Policy • Science • Law, edited
by Roger D.Middlekauff and Philippe Shubik
35. Food Additives, edited by A.Larry Branen, P.Michael Davidson, and
Seppo Salminen
36. Safety of Irradiated Foods, J.F.Diehl
Copyright © 2004 by Marcel Dekker, Inc.
37. Omega-3 Fatty Acids in Health and Disease, edited by Robert S.Lees
and Marcus Karel
38. Food Emulsions: Second Edition, Revised and Expanded, edited by Kåre
Larsson and Stig E.Friberg
39. Seafood: Effects of Technology on Nutrition, George M.Pigott and Barbee
W.Tucker
40. Handbook of Vitamins: Second Edition, Revised and Expanded, edited
by Lawrence J.Machlin
41. Handbook of Cereal Science and Technology, Klaus J.Lorenz and Karel
Kulp
42. Food Processing Operations and Scale-Up, Kenneth J.Valentas, Leon
Levine, and J.Peter Clark
43. Fish Quality Control by Computer Vision, edited by L.F.Pau and R. Olafsson
44. Volatile Compounds in Foods and Beverages, edited by Henk Maarse
45. Instrumental Methods for Quality Assurance in Foods, edited by Daniel
Y.C.Fung and Richard F.Matthews
46. Listeria, Listeriosis, and Food Safety, Elliot T.Ryser and Elmer H. Marth
47. Acesulfame-K, edited by D.G.Mayer and F.H.Kemper
48. Alternative Sweeteners: Second Edition, Revised and Expanded, edited
by Lyn O’Brien Nabors and Robert C.Gelardi
49. Food Extrusion Science and Technology, edited by Jozef L.Kokini, Chi-
Tang Ho, and Mukund V.Karwe
50. Surimi Technology, edited by Tyre C.Lanier and Chong M.Lee
51. Handbook of Food Engineering, edited by Dennis R.Heldman and Daryl
B.Lund
52. Food Analysis by HPLC, edited by Leo M.L.Nollet
53. Fatty Acids in Foods and Their Health Implications, edited by Ching
Kuang Chow
54. Clostridium botulinum: Ecology and Control in Foods, edited by Andreas
H.W.Hauschild and Karen L.Dodds
55. Cereals in Breadmaking: A Molecular Colloidal Approach, Ann-Charlotte
Eliasson and Kåre Larsson
56. Low-Calorie Foods Handbook, edited by Aaron M.Altschul
57. Antimicrobials in Foods: Second Edition, Revised and Expanded, edited
by P.Michael Davidson and Alfred Larry Branen
58. Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright
59. Rice Science and Technology, edited by Wayne E.Marshall and James
I.Wadsworth
60. Food Biosensor Analysis, edited by Gabriele Wagner and George G.
Guilbault
61. Principles of Enzymology for the Food Sciences: Second Edition, John
R.Whitaker
62. Carbohydrate Polyesters as Fat Substitutes, edited by Casimir C. Akoh
and Barry G.Swanson
Copyright © 2004 by Marcel Dekker, Inc.
63. Engineering Properties of Foods: Second Edition, Revised and
Expanded, edited by M.A.Rao and S.S.H.Rizvi
64. Handbook of Brewing, edited by William A.Hardwick
65. Analyzing Food for Nutrition Labeling and Hazardous Contaminants,
edited by lke J.Jeon and William G.Ikins
66. Ingredient Interactions: Effects on Food Quality, edited by Anilkumar
G.Gaonkar
67. Food Polysaccharides and Their Applications, edited by Alistair M. Stephen
68. Safety of Irradiated Foods: Second Edition, Revised and Expanded, J.
F.Diehl
69. Nutrition Labeling Handbook, edited by Ralph Shapiro
70. Handbook of Fruit Science and Technology: Production, Composition,
Storage, and Processing, edited by D.K.Salunkhe and S.S.Kadam
71. Food Antioxidants: Technological, Toxicological, and Health Perspectives,
edited by D.L.Madhavi, S.S.Deshpande, and D.K.Salunkhe
72. Freezing Effects on Food Quality, edited by Lester E.Jeremiah
73. Handbook of Indigenous Fermented Foods: Second Edition, Revised and
Expanded, edited by Keith H.Steinkraus
74. Carbohydrates in Food, edited by Ann-Charlotte Eliasson
75. Baked Goods Freshness: Technology, Evaluation, and Inhibition of
Staling, edited by Ronald E.Hebeda and Henry F.Zobel
76. Food Chemistry: Third Edition, edited by Owen R.Fennema
77. Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M.L. Nollet
78. Computerized Control Systems in the Food Industry, edited by Gauri
S.Mittal
79. Techniques for Analyzing Food Aroma, edited by Ray Marsili
80. Food Proteins and Their Applications, edited by Srinivasan Damodaran
and Alain Paraf
81. Food Emulsions: Third Edition, Revised and Expanded, edited by Stig
E.Friberg and Kåre Larsson
82. Nonthermal Preservation of Foods, Gustavo V.Barbosa-Cánovas, Usha
R.Pothakamury, Enrique Palou, and Barry G.Swanson
83. Milk and Dairy Product Technology, Edgar Spreer
84. Applied Dairy Microbiology, edited by Elmer H.Marth and James L. Steele
85. Lactic Acid Bacteria: Microbiology and Functional Aspects: Second
Edition, Revised and Expanded, edited by Seppo Salminen and Atte von
Wright
86. Handbook of Vegetable Science and Technology: Production,
Composition, Storage, and Processing, edited by D.K.Salunkhe and
S.S.Kadam
87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter
88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir
C.Akoh and David B.Min
89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa
Copyright © 2004 by Marcel Dekker, Inc.

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