Description
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
Table of Contents
1. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods2. Determination and Prediction of Shelf-Life of Oils/Fats and Oil/Fat–Based Foods3. Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods4. Oxidative Stability and Shelf Life of Vegetable Oils5. Oxidative Stability and Shelf Life of Fish Oil6. Oxidative Stability and Shelf Life of Bulk Animal Fats and Poultry Fats7. Oxidative Stability and Shelf Life of Frying Oils and Fried Foods8. Oxidative Stability and Shelf Life of Food Emulsions9. Oxidative Stability and Shelf Life of Low-Moisture Foods10. Oxidative Stability and Shelf Life of Meat and Meat Products11. Oxidative Stability of Seafood12. Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits13. Packaging Technologies to Control Lipid Oxidation
