Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems
Author:
Affiliation:
1. Department of Food Science University of Massachusetts 100 Holdsworth Way Amherst MA 01003 USA
2. School of Food and Agriculture University of Maine 5735 Hitchner Hall Orono ME 04469‐5735 USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14296
Reference31 articles.
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3. American River Nutrition Annatto vs. Other Sources of Tocotrienol. Available:https://americanrivernutrition.com/sources
4. Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk, fruit juice and vegetable beverage
5. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature
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