Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Written By Min Hu
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
  • Publsiher : Elsevier
  • Release : 19 January 2016
  • ISBN : 163067057X
  • Pages : 564 pages
  • Rating : 4/5 from 21 reviews
GET THIS BOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats


Read or download book entitled Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu which was release on 19 January 2016, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
  • Author : Min Hu,Charlotte Jacobsen
  • Publisher : Elsevier
  • Release Date : 2016-01-19
  • Total pages : 564
  • ISBN : 163067057X
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Summary : Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the ...

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
  • Author : Min Hu,Charlotte Jacobsen
  • Publisher : Unknown
  • Release Date : 2016
  • Total pages : 212
  • ISBN : 163067057X
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Summary : Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the ...

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06-25
  • Total pages : 420
  • ISBN : 163067057X
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Summary : Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis ...

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • Total pages : 864
  • ISBN : 163067057X
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Summary : Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment ...

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • Total pages : 2194
  • ISBN : 163067057X
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Summary : Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles ...

Releasing Systems in Active Food Packaging

Releasing Systems in Active Food Packaging
  • Author : Seid Mahdi Jafari,Ana Sanches Silva
  • Publisher : Springer Nature
  • Release Date : 2022
  • Total pages : 519
  • ISBN : 163067057X
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Summary : Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, ...

Food Lipids

Food Lipids
  • Author : Jose M. Lorenzo,Paulo Eduardo Sichetti Munekat,Mirian Pateiro Moure,Ruben Dominguez,Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2022-03-01
  • Total pages : 516
  • ISBN : 163067057X
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Summary : Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, ...

Spray Drying Encapsulation of Bioactive Materials

Spray Drying Encapsulation of Bioactive Materials
  • Author : Seid Mahdi Jafari,Ali Rashidinejad
  • Publisher : CRC Press
  • Release Date : 2021-09-07
  • Total pages : 500
  • ISBN : 163067057X
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Summary : Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy ...

Food Security and Nutrition

Food Security and Nutrition
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-10-17
  • Total pages : 298
  • ISBN : 163067057X
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Summary : Food and nutrition security - identified via availability, access, utilization, and stability - and transitions to sustainable food systems are major discourses in the agro-food arena, as many countries today experience different forms of malnutrition simultaneously, such as child undernutrition, anemia among women, and adult obesity. Meanwhile, the triple burden ...

Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2020-12-02
  • Total pages : 746
  • ISBN : 163067057X
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Summary : Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin ...

Fats and Associated Compounds

Fats and Associated Compounds
  • Author : Jose Manuel Miranda Lopez,Alberto Cepeda Saez
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-12-17
  • Total pages : 362
  • ISBN : 163067057X
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Summary : Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects....

Food Packaging and Preservation

Food Packaging and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2017-10-20
  • Total pages : 588
  • ISBN : 163067057X
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Summary : Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food ...

Essential Fatty Acids

Essential Fatty Acids
  • Author : Sanju Bala Dhull,Sneh Punia,Kawaljit Singh Sandhu
  • Publisher : CRC Press
  • Release Date : 2020-10-01
  • Total pages : 273
  • ISBN : 163067057X
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Summary : Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty ...

Rice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil
  • Author : Ling-Zhi Cheong,Xuebing Xu
  • Publisher : Elsevier
  • Release Date : 2019-01-14
  • Total pages : 315
  • ISBN : 163067057X
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Summary : Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty ...

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
  • Author : Melvin A. Pascall,Jung H. Han
  • Publisher : John Wiley & Sons
  • Release Date : 2018-02-19
  • Total pages : 320
  • ISBN : 163067057X
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Summary : A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave ...