Oxidative Stability and Shelf Life of Foods Containing Oils and Fats - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Oxidative Stability and Shelf Life of Foods Containing Oils and Fats write by Min Hu. This book was released on 2016-01-19. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats available in PDF, EPUB and Kindle. 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
Lipid Oxidation
Lipid Oxidation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Lipid Oxidation write by Amy S. Logan. This book was released on 2015-08-15. Lipid Oxidation available in PDF, EPUB and Kindle. Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
Methods to Access Quality and Stability of Oils and Fat-Containing Foods
Methods to Access Quality and Stability of Oils and Fat-Containing Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Methods to Access Quality and Stability of Oils and Fat-Containing Foods write by Kathleen Warner. This book was released on 1995-01-30. Methods to Access Quality and Stability of Oils and Fat-Containing Foods available in PDF, EPUB and Kindle. Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.
Lipid Oxidation in Food
Lipid Oxidation in Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Lipid Oxidation in Food write by Allen J. St. Angelo. This book was released on 1992. Lipid Oxidation in Food available in PDF, EPUB and Kindle. Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR
Lipid Oxidation
Lipid Oxidation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Lipid Oxidation write by Edwin N. Frankel. This book was released on 2014-01-23. Lipid Oxidation available in PDF, EPUB and Kindle. In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
