Emphasizing food chemistry, food composition, and food analysis, this book provides insight into the vast body of scientific information 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 the pharmaceutical industries, and the excellent efforts of scientists worldwide who are unraveling the subtleties of Vitamin E biochemistry. This reference explores the chemistry, mechanisms, and properties of Vitamin E, highlighting its impact on consumer health and food quality with more than 80 tables of clearly organized analytical data.