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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

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
Contributor
Editor
Subject
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
Instantiates
Publication
Copyright
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
Publication
Copyright
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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