Min Hu,
Charlotte Jacobsen
Elsevier Science
e druk, 2016
9781630670566
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2016
ISBN13: 9781630670566
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
1. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods<br>2. Determination and Prediction of Shelf-Life of Oils/Fats and Oil/Fat–Based Foods<br>3. Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods<br>4. Oxidative Stability and Shelf Life of Vegetable Oils<br>5. Oxidative Stability and Shelf Life of Fish Oil<br>6. Oxidative Stability and Shelf Life of Bulk Animal Fats and Poultry Fats<br>7. Oxidative Stability and Shelf Life of Frying Oils and Fried Foods<br>8. Oxidative Stability and Shelf Life of Food Emulsions<br>9. Oxidative Stability and Shelf Life of Low-Moisture Foods<br>10. Oxidative Stability and Shelf Life of Meat and Meat Products<br>11. Oxidative Stability of Seafood<br>12. Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits<br>13. Packaging Technologies to Control Lipid Oxidation