The Resource Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen
Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen
Resource Information
The item Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- 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 bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food
- Language
- eng
- Extent
- 1 online resource.
- Contents
-
- Front Cover; Oxidative Stability and Shelf Life of Foods Containing Oils and Fats; Copyright; Contents; List of Contributors; Preface; Introduction; MAIN FOCUS OF THE BOOK; OXIDATION (RANCIDITY) PROCESSES IN OILS/FATS AND OILS/FATS-CONTAINING FOODS AND MEASUREMENTS OF LIPID OXIDATION; WHAT ARE THE OXIDATIVE STABILITY (RANCIDITY) AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS?; WHAT IS CRITICAL ABOUT EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE?; WHY IS EVALUATING THE OXIDATIVE STABILITY AND SHELF-LIFE OF FOODS AND FOOD INGREDIENTS A BIG CHALLENGE FOR THE FOOD AND PET FOOD..
- COMMON METHODS FOR EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE IN THE FOOD AND PET FOOD INDUSTRIES: ADVANTAGES AND DISADVANTAG...HOW TO EVALUATE THE OXIDATIVE STABILITY AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS; CHALLENGES POSED BY HETEROGENEOUS, MULTIPHASE FOOD SYSTEMS; FACTORS INFLUENCING AND DETERMINING OXIDATIVE STABILITY; MINIMIZING LIPID OXIDATION AND EXTENDING SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOOD PRODUCTS; WHAT YOU WILL FIND IN THIS BOOK; REFERENCES; 1 -- Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods; 1.1 INTRODUCTION
- 1.1.1 Fundamental Processes of Lipid Oxidation1.2 HANDLING CONSIDERATIONS CRITICAL FOR LIPID OXIDATION ANALYSES; 1.2.1 Glassware Washing; 1.2.2 Solvents; 1.2.2.1 General Solvent Properties and Selectivity; 1.2.2.2 Solvent Stability; 1.2.2.3 Water Solubility in Solvents and Vice Versa; 1.2.3 Gas Solubility in Solvents; 1.2.4 Light; 1.2.5 Handling and Storage; 1.3 EXTRACTION OF LIPIDS FOR OXIDATION ANALYSES; 1.3.1 Pretreatments; 1.3.2 Extraction Methods; 1.3.2.1 Methods that Improve Extraction Yields and Efficiency
- 1.3.2.2 Methods that Increase Extraction Efficiency While also Limiting Lipid Oxidation1.4 CHEMICAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND EXTRACTS; 1.4.1 Conjugated Dienes; 1.4.2 Hydroperoxides; 1.4.2.1 Iodometric Titration (AOCS Cd 8-53); 1.4.2.2 Xylenol Orange (XO); 1.4.2.3 Ferric Thiocyanate (FeSCN); 1.4.3 Epoxide Assays; 1.4.3.1 Hydrobromic Acid Titration (AOCS Standard Method Cd 9-57, 1997); 1.4.3.2 DETC Assay with HPLC Separation and Quantification of Epoxy Adducts; 1.4.4 Carbonyl Assays; 1.4.4.1 Complexation of Carbonyls with 2,4-Dinitrophenylhydrazine (DNPH)
- 1.4.4.2 p-Anisidine Value1.4.4.3 TBA or Thiobarbituric Acid Reactive Substances (TBARS); 1.5 PHYSICAL/INSTRUMENTAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND INTACT FOODS; 1.5.1 Oxygen Consumption; 1.5.1.1 Headspace Oxygen Consumption with Oxipres™ Oxygen Bomb and Oxidograph™; 1.5.1.2 Dissolved Oxygen with YSI Oxygen Electrode; 1.5.2 GC of Volatile Secondary Products from Lipid Oxidation; 1.5.2.1 Static Headspace Analysis; 1.5.2.2 SPME; 1.5.2.3 Purge and Trap/Thermal Desorption; 1.5.3 FTIR Spectroscopy; 1.5.3.1 Mid IR Analyses of Lipid Oxidation; 1.5.3.2 Near-IR (FT-NIR)
- Isbn
- 9781523101771
- Label
- Oxidative stability and shelf life of foods containing oils and fats
- Title
- Oxidative stability and shelf life of foods containing oils and fats
- Statement of responsibility
- editors, Min Hu, Charlotte Jacobsen
- Language
- eng
- 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 bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food
- Cataloging source
- IDEBK
- Dewey number
- 664
- Index
- index present
- LC call number
- TP373.3
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
-
- Hu, Min
- Jacobsen, Charlotte
- http://library.link/vocab/subjectName
-
- Food
- Food
- Label
- Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Front Cover; Oxidative Stability and Shelf Life of Foods Containing Oils and Fats; Copyright; Contents; List of Contributors; Preface; Introduction; MAIN FOCUS OF THE BOOK; OXIDATION (RANCIDITY) PROCESSES IN OILS/FATS AND OILS/FATS-CONTAINING FOODS AND MEASUREMENTS OF LIPID OXIDATION; WHAT ARE THE OXIDATIVE STABILITY (RANCIDITY) AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS?; WHAT IS CRITICAL ABOUT EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE?; WHY IS EVALUATING THE OXIDATIVE STABILITY AND SHELF-LIFE OF FOODS AND FOOD INGREDIENTS A BIG CHALLENGE FOR THE FOOD AND PET FOOD..
- COMMON METHODS FOR EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE IN THE FOOD AND PET FOOD INDUSTRIES: ADVANTAGES AND DISADVANTAG...HOW TO EVALUATE THE OXIDATIVE STABILITY AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS; CHALLENGES POSED BY HETEROGENEOUS, MULTIPHASE FOOD SYSTEMS; FACTORS INFLUENCING AND DETERMINING OXIDATIVE STABILITY; MINIMIZING LIPID OXIDATION AND EXTENDING SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOOD PRODUCTS; WHAT YOU WILL FIND IN THIS BOOK; REFERENCES; 1 -- Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods; 1.1 INTRODUCTION
- 1.1.1 Fundamental Processes of Lipid Oxidation1.2 HANDLING CONSIDERATIONS CRITICAL FOR LIPID OXIDATION ANALYSES; 1.2.1 Glassware Washing; 1.2.2 Solvents; 1.2.2.1 General Solvent Properties and Selectivity; 1.2.2.2 Solvent Stability; 1.2.2.3 Water Solubility in Solvents and Vice Versa; 1.2.3 Gas Solubility in Solvents; 1.2.4 Light; 1.2.5 Handling and Storage; 1.3 EXTRACTION OF LIPIDS FOR OXIDATION ANALYSES; 1.3.1 Pretreatments; 1.3.2 Extraction Methods; 1.3.2.1 Methods that Improve Extraction Yields and Efficiency
- 1.3.2.2 Methods that Increase Extraction Efficiency While also Limiting Lipid Oxidation1.4 CHEMICAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND EXTRACTS; 1.4.1 Conjugated Dienes; 1.4.2 Hydroperoxides; 1.4.2.1 Iodometric Titration (AOCS Cd 8-53); 1.4.2.2 Xylenol Orange (XO); 1.4.2.3 Ferric Thiocyanate (FeSCN); 1.4.3 Epoxide Assays; 1.4.3.1 Hydrobromic Acid Titration (AOCS Standard Method Cd 9-57, 1997); 1.4.3.2 DETC Assay with HPLC Separation and Quantification of Epoxy Adducts; 1.4.4 Carbonyl Assays; 1.4.4.1 Complexation of Carbonyls with 2,4-Dinitrophenylhydrazine (DNPH)
- 1.4.4.2 p-Anisidine Value1.4.4.3 TBA or Thiobarbituric Acid Reactive Substances (TBARS); 1.5 PHYSICAL/INSTRUMENTAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND INTACT FOODS; 1.5.1 Oxygen Consumption; 1.5.1.1 Headspace Oxygen Consumption with Oxipres™ Oxygen Bomb and Oxidograph™; 1.5.1.2 Dissolved Oxygen with YSI Oxygen Electrode; 1.5.2 GC of Volatile Secondary Products from Lipid Oxidation; 1.5.2.1 Static Headspace Analysis; 1.5.2.2 SPME; 1.5.2.3 Purge and Trap/Thermal Desorption; 1.5.3 FTIR Spectroscopy; 1.5.3.1 Mid IR Analyses of Lipid Oxidation; 1.5.3.2 Near-IR (FT-NIR)
- Control code
- KNOVEL935638375
- Dimensions
- unknown
- Extent
- 1 online resource.
- File format
- unknown
- Form of item
- online
- Isbn
- 9781523101771
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- Label
- Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen
- Antecedent source
- unknown
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Front Cover; Oxidative Stability and Shelf Life of Foods Containing Oils and Fats; Copyright; Contents; List of Contributors; Preface; Introduction; MAIN FOCUS OF THE BOOK; OXIDATION (RANCIDITY) PROCESSES IN OILS/FATS AND OILS/FATS-CONTAINING FOODS AND MEASUREMENTS OF LIPID OXIDATION; WHAT ARE THE OXIDATIVE STABILITY (RANCIDITY) AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS?; WHAT IS CRITICAL ABOUT EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE?; WHY IS EVALUATING THE OXIDATIVE STABILITY AND SHELF-LIFE OF FOODS AND FOOD INGREDIENTS A BIG CHALLENGE FOR THE FOOD AND PET FOOD..
- COMMON METHODS FOR EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE IN THE FOOD AND PET FOOD INDUSTRIES: ADVANTAGES AND DISADVANTAG...HOW TO EVALUATE THE OXIDATIVE STABILITY AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS; CHALLENGES POSED BY HETEROGENEOUS, MULTIPHASE FOOD SYSTEMS; FACTORS INFLUENCING AND DETERMINING OXIDATIVE STABILITY; MINIMIZING LIPID OXIDATION AND EXTENDING SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOOD PRODUCTS; WHAT YOU WILL FIND IN THIS BOOK; REFERENCES; 1 -- Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods; 1.1 INTRODUCTION
- 1.1.1 Fundamental Processes of Lipid Oxidation1.2 HANDLING CONSIDERATIONS CRITICAL FOR LIPID OXIDATION ANALYSES; 1.2.1 Glassware Washing; 1.2.2 Solvents; 1.2.2.1 General Solvent Properties and Selectivity; 1.2.2.2 Solvent Stability; 1.2.2.3 Water Solubility in Solvents and Vice Versa; 1.2.3 Gas Solubility in Solvents; 1.2.4 Light; 1.2.5 Handling and Storage; 1.3 EXTRACTION OF LIPIDS FOR OXIDATION ANALYSES; 1.3.1 Pretreatments; 1.3.2 Extraction Methods; 1.3.2.1 Methods that Improve Extraction Yields and Efficiency
- 1.3.2.2 Methods that Increase Extraction Efficiency While also Limiting Lipid Oxidation1.4 CHEMICAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND EXTRACTS; 1.4.1 Conjugated Dienes; 1.4.2 Hydroperoxides; 1.4.2.1 Iodometric Titration (AOCS Cd 8-53); 1.4.2.2 Xylenol Orange (XO); 1.4.2.3 Ferric Thiocyanate (FeSCN); 1.4.3 Epoxide Assays; 1.4.3.1 Hydrobromic Acid Titration (AOCS Standard Method Cd 9-57, 1997); 1.4.3.2 DETC Assay with HPLC Separation and Quantification of Epoxy Adducts; 1.4.4 Carbonyl Assays; 1.4.4.1 Complexation of Carbonyls with 2,4-Dinitrophenylhydrazine (DNPH)
- 1.4.4.2 p-Anisidine Value1.4.4.3 TBA or Thiobarbituric Acid Reactive Substances (TBARS); 1.5 PHYSICAL/INSTRUMENTAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND INTACT FOODS; 1.5.1 Oxygen Consumption; 1.5.1.1 Headspace Oxygen Consumption with Oxipres™ Oxygen Bomb and Oxidograph™; 1.5.1.2 Dissolved Oxygen with YSI Oxygen Electrode; 1.5.2 GC of Volatile Secondary Products from Lipid Oxidation; 1.5.2.1 Static Headspace Analysis; 1.5.2.2 SPME; 1.5.2.3 Purge and Trap/Thermal Desorption; 1.5.3 FTIR Spectroscopy; 1.5.3.1 Mid IR Analyses of Lipid Oxidation; 1.5.3.2 Near-IR (FT-NIR)
- Control code
- KNOVEL935638375
- Dimensions
- unknown
- Extent
- 1 online resource.
- File format
- unknown
- Form of item
- online
- Isbn
- 9781523101771
- Level of compression
- unknown
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Oxidative-stability-and-shelf-life-of-foods/GQ3bzbFASfE/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Oxidative-stability-and-shelf-life-of-foods/GQ3bzbFASfE/">Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Oxidative-stability-and-shelf-life-of-foods/GQ3bzbFASfE/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Oxidative-stability-and-shelf-life-of-foods/GQ3bzbFASfE/">Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
