[1]
|
C. Schneider, “Chemistry and Biology of Vitamin E,” Molecular Nutrition & Food Research, Vol. 49, No. 1, 2005, pp. 7-30. doi:10.1002/mnfr.200400049
|
[2]
|
L. Packer, “Protective Role of Vitamin E in Biological Systems,” American Journal Clinical Nutrition, Vol. 53, 1991, pp. 1050S-1055S.
|
[3]
|
J. K. C. Ahuja, J. D. Goldman and A. J. Moshfegh, “Current Status of Vitamin E Nutriture,” Annals of the New York Academy of Science, Vol. 1031, 2004, pp. 387-390.
doi:10.1196/annals.1331.052
|
[4]
|
M. G. Traber and H. Sies, “Vitamin E in Humans: Demand and Delivery,” Annual Review of Nutrition, Vol. 16, 1996, pp. 321-347.
doi:10.1146/annurev.nu.16.070196.001541
|
[5]
|
P. Borel, “Factors Affecting Intestinal Absorption of Highly Lipophilic Food Microconstituents (Fat-Soluble Vitamins, Carotenoids and Phytosterols),” Clinical Chemistry and Laboratory Medicine, Vol. 41, No. 8, 2003, pp. 979-994. doi:10.1515/CCLM.2003.151
|
[6]
|
L. Iuliano, F. Micheletta, M. Maranghi, G. Frati, U. Diczfalusy and F. Violi, “Bioavailability of Vitamin E as Function of Food Intake in Healthy Subjects: Effects on Plasma Peroxide-Scavenging Activity and CholesterolOxidation Products,” Arteriosclerosis, Thrombosis, and Vascular Biology, Vol. 21, No. 10, 2001, pp. E34-37.
doi:10.1161/hq1001.098465
|
[7]
|
A. R. Proteggente, R. Turner, J. Majewicz, G. Rimbach, A. M. Minihane, K. Kr?mer and J. K. Lodge, “Noncompetitive Plasma Biokinetics of Deuterium-Labeled Natural and Synthetic Alpha-Tocopherol in Healthy Men with an Apoe4 Genotype,” Journal of Nutrition, Vol. 135, No. 5, 2005, pp. 1063-1069.
|
[8]
|
S. W. Leonard, C. K. Good, E. T. Gugger and M. G. Traber, “Vitamin E Bioavailability from Fortified Breakfast Cereal Is Greater than That from Encapsulated Supplements,” American Journal of Clinical Nutrition, Vol. 79, No. 1, 2004, pp. 86-92.
|
[9]
|
Y. M. Jeanes, W. L. Hall, S. Ellard, E. Lee and J. K. Lodge, “The Absorption of Vitamin E Is Influenced by the Amount of Fat in a Meal and the Food Matrix,” British Journal of Nutrition, Vol. 92, No. 4, 2004, pp. 575-579. doi:10.1079/BJN20041249
|
[10]
|
R. S. Bruno, S. W. Leonard, S. I. Park, Y. Zhao and M. G. Traber, “Human Vitamin E Requirements Assessed with the Use of Apples Fortified with Deuterium-Labeled Alpha-Tocopheryl Acetate,” American Journal of Clinical Nutrition, Vol. 83, No. 2, 2006, pp. 299-304.
|
[11]
|
H. D. Belitz, W. Grosch and P. Schieberle, “Lehrbuch der Lebensmittelchemie,” Springer-Verlag, Berlin, 2008.
|
[12]
|
F. Kielmeyer and G. Schuster, “Der Einflu? von Emulgatoren auf das Verhalten von Fett im Eismix w?hrend des Reifens,” Fette, Seifen, Anstrichmittel, Vol. 88, No. 10, 1986, pp. 397-401.
doi:10.1002/lipi.19860881007
|
[13]
|
K. P. Das and J. E. Kinsella, “Stability of Food Emulsions Physicochemical Role of Protein and Non-Protein Emulsifiers,” Advances in Food and Nutrition Research, Vol. 34, 1990, pp. 181-201.
doi:10.1016/S1043-4526(08)60007-8
|
[14]
|
M. A. Bos and T. van Vliet, “Interfacial Rheological Properties of Adsorbed Protein Layers and Surfactants: A Review,” Advances in Colloid and Interface Science, Vol. 91, No. 3, 2001, pp. 437-471.
doi:10.1016/S0001-8686(00)00077-4
|
[15]
|
S. R. Euston and R. L. Hirst, “The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-inWater Emulsions and in a Model Food System,” Journal of Food Science, Vol. 65, No. 6, 2000, pp. 934-940.
doi:10.1111/j.1365-2621.2000.tb09396.x
|
[16]
|
W. Ternes, “Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung,” Behr’s Verlag GmbH & Co. KG., Hamburg, 2008.
|
[17]
|
W. Flückiger, “Zur Technologie der Mayonnaise und mayonnaise?hnlichen Emulsionen,” Fette, Seifen, Anstrichmittel, Vol. 68, No. 12 1966, pp. 139-145.
|
[18]
|
C. G. de Kruif, “Casein Micelle Interactions,” International Dairy Journal, Vol. 9, 1999, pp. 183-188.
doi:10.1016/S0958-6946(99)00058-8
|
[19]
|
M. C. Carey, D. M. Small and C. M. Bliss, “Lipid Digestion and Absorption,” Annual Review of Physiology, Vol. 45, 1983, pp. 651-677.
doi:10.1146/annurev.ph.45.030183.003251
|
[20]
|
S. J. DeNigris, M. Hamosh, D. K. Kasbekar, C. S. Fink, T. C. Lee and P. Hamosh, “Secretion of Human Gastric Lipase from Dispersed Gastric Glands,” Biochimica et Biophysica Acta, Vol. 836, No. 1, 1985, pp. 67-72.
|
[21]
|
H. Fechner, M. Schlame, F. Guthmann, P. A. Stevens and B. Rüstow, “Alphaand Delta-Tocopherol Induce Expression of Hepatic Alpha-Tocopherol-Transfer-Protein mRNA,” Biochemical Journal, Vol. 331, No. 2, 1998, pp. 577-581.
|
[22]
|
J. H. Wu and K. D. Croft, “Vitamin E Metabolism,” Molecular Aspects of Medicine, Vol. 28, No. 5-6, 2007, pp. 437-452. doi:10.1016/j.mam.2006.12.007
|
[23]
|
N. V. Dimitrov, C. Meyer, D. Gilliland, M. Ruppenthal, W. Chenoweth and W. Malone, “Plasma Tocopherol Concentrations in Response to Supplemental Vitamin E,” American Journal of Clinical Nutrition, Vol. 53, No. 3, 1991, pp. 723-729.
|