Oxidative Stability and Shelf Life of Foods Containing Oils and Fats - 1st Edition - ISBN: 9781630670566, 9781630670573

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

1st Edition

Editors: Min Hu Charlotte Jacobsen
eBook ISBN: 9781630670573
Hardcover ISBN: 9781630670566
Imprint: Academic Press and AOCS Press
Published Date: 20th January 2016
Page Count: 564
Tax/VAT will be calculated at check-out Price includes VAT (GST)
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
145.00
101.50
101.50
101.50
101.50
101.50
116.00
116.00
88.00
61.60
61.60
61.60
61.60
61.60
70.40
70.40
104.00
72.80
72.80
72.80
72.80
72.80
83.20
83.20
Unavailable
Price includes VAT (GST)
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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.

Key Features

  • 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

Readership

Members of the pet and food industries, students, researchers, and professors from universities and research institutes

Table of Contents

  • List of Contributors
  • Preface
  • Introduction
  • Chapter 1. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods
    • 1.1. Introduction
    • 1.2. Handling Considerations Critical for Lipid Oxidation Analyses
    • 1.3. Extraction of Lipids for Oxidation Analyses
    • 1.4. Chemical Analyses of Oxidation Products in Oils and Extracts
    • 1.5. Physical/Instrumental Analyses of Oxidation Products in Oils and Intact Foods
    • 1.6. Sensory Analyses to Establish Correlations of Chemical and Physical Assays
    • 1.7. Analyses for Co-oxidation of Proteins
    • 1.8. Summary and Conclusions
  • Chapter 2. Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat–Based Foods
    • 2.1. Shelf-Life Assessment Issues
    • 2.2. Shelf-Life Assessment Strategies
    • 2.3. Definition of the Acceptability Limit and Relevant Critical Indicator of Oxidation
    • 2.4. Testing and Data Modeling
    • 2.5. Conclusion
  • Chapter 3. Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods
    • 3.1. Introduction
    • 3.2. Proper Test Design/Test Controls
    • 3.3. Types of Sensory Tests
    • 3.4. Examples from the Literature
    • 3.5. Correlation of Sensory Data with Chemical Analysis Data
    • 3.6. Data Analysis
    • 3.7. Conclusions
  • Chapter 4. Oxidative Stability and Shelf Life of Vegetable Oils
    • 4.1. Introduction
    • 4.2. Role of Oils and Fats in Foods
    • 4.3. Shelf Life and Shelf Stability
    • 4.4. Degradation of Oils During Storage
    • 4.5. A Case Study on Oil Oxidative Stability
    • 4.6. Discussion
    • 4.7. Conclusion
  • Chapter 5. Oxidative Stability and Shelf Life of Fish Oil
    • 5.1. Introduction
    • 5.2. Factors Influencing Oxidative Stability and Shelf Life of Fish Oils
    • 5.3. Oxidative Stability of Fish Oils and Processing
    • 5.4. Stabilization by the Use of Antioxidants
    • 5.5. Synthetic Antioxidants
    • 5.6. Natural Antioxidants
    • 5.7. Quality Recommendations
    • 5.8. Stabilization of Final Products
    • 5.9. Composition
    • 5.10. Storage Conditions
    • 5.11. Conclusion and Recommendations
  • Chapter 6. Oxidative Stability and Shelf Life of Bulk Animal Fats and Poultry Fats
    • 6.1. Introduction (Source and Use of Animal Fats)
    • 6.2. Characteristics and Fatty Acid Profile of Animal Fats and Poultry Fats
    • 6.3. Lipid Oxidation in Animal-Derived Fats
    • 6.4. Measuring Lipid Oxidation
    • 6.5. Managing Lipid Oxidation in Animal-Derived Fats
    • 6.6. Evaluation of Shelf Life of Bulk Animal Fats
    • 6.7. Regulatory Status of Antioxidants for Animal Fats
  • Chapter 7. Oxidative Stability and Shelf Life of Frying Oils and Fried Foods
    • 7.1. Introduction
    • 7.2. Lipid Oxidation in Frying Oils and Fried Foods
  • Chapter 8. Oxidative Stability and Shelf Life of Food Emulsions
    • 8.1. Introduction
    • 8.2. Emulsions and Physical Stabilization
    • 8.3. Lipid Oxidation in Emulsions
    • 8.4. Antioxidants
    • 8.5. Measurement of Oxidation and Shelf Life Stability in Food Emulsions
    • 8.6. Strategies to Prevent Oxidation in Food Emulsions
    • 8.7. Conclusions
  • Chapter 9. Oxidative Stability and Shelf Life of Low-Moisture Foods
    • 9.1. Introduction
    • 9.2. Important Factors Impacting Oxidative Stability and Shelf Life of Low-Moisture Foods
    • 9.3. Methods to Increase Oxidation Stability and Extend Shelf Life of Low-Moisture Foods
    • 9.4. How to Evaluate the Oxidative Stability and Shelf Life of Low-Moisture Foods
    • 9.5. Oxidative Stability and Shelf Life of Different Dry Food Products
    • 9.6. Dried Egg Powders
    • 9.7. Microencapsulated Oil Powders
    • 9.8. Extruded Breakfast Cereals and Snack Foods
    • 9.9. Dry Pet Food
    • 9.10. Characteristics of Extruded Kibble
    • 9.11. Characteristics of Lipid Oxidation in Dry Pet Food
    • 9.12. Conclusion
  • Chapter 10. Oxidative Stability and Shelf Life of Meat and Meat Products
    • 10.1. Introduction
    • 10.2. Oxidation of Meat and Meat Products
    • 10.3. Measurement of Oxidative Stability
    • 10.4. Shelf Life of Meat, Meat Products, and Other Muscle Foods
    • 10.5. Prevention of Oxidation in Meat and Meat Products Using Natural Antioxidants
  • Chapter 11. Oxidative Stability of Seafood
    • 11.1. General Introduction
    • 11.2. The Role of Lipid Oxidation for the Quality of Seafood
    • 11.3. Common Markers of Lipid Oxidation in Seafoods
    • 11.4. Intrinsic Factors Affecting Lipid Oxidation
    • 11.5. Oxidation in Different Parts of Fish
    • 11.6. External Factors Influencing Lipid Oxidation in Seafood
    • 11.7. Preventing Lipid Oxidation in Seafood by Added Natural Antioxidants
    • 11.8. Oxidation in Alternative Seafood Biomasses: Microalgae, Macroalgae, and Krill
    • 11.9. Conclusions
  • Chapter 12. Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits
    • 12.1. Application of Information from Chapter
    • 12.2. Introduction to Crackers, Cookies, and Biscuits
    • 12.3. Role of Ingredients in Product Oxidative Stability
    • 12.4. Oxidative Stability of Cookies, Crackers, and Biscuits
  • Chapter 13. Packaging Technologies to Control Lipid Oxidation
    • 13.1. Introduction
    • 13.2. Barrier Properties of Packaging Materials
    • 13.3. Food–Packaging Interactions and Oxidative Stability
    • 13.4. Modified Atmosphere Packaging
    • 13.5. Active Food Packaging
    • 13.6. Regulatory Paths to Safe Commercialization
    • List of Abbreviations
  • Index

Details

No. of pages:
564
Language:
English
Copyright:
© Academic Press and AOCS Press 2016
Published:
Imprint:
Academic Press and AOCS Press
eBook ISBN:
9781630670573
Hardcover ISBN:
9781630670566

About the Editor

Min Hu

Min Hu, Ph.D., is a senior scientist working for DuPont Nutrition & Health in the U.S.A. He has 25 years of working experience in academia, food and pet food industry. He has published more than 40 peer-reviewed research papers, 1 book, 4 book chapters and 4 patents. His research articles have been widely cited by other researchers for more than 800 times. He served as editorial board member for two scientific Journals and has been invited to review research papers for more than 10 well-regarded international Journals. His main focus is on lipid chemistry, lipid oxidation and digestion, antioxidants and bioactive compounds. He has spent more than ten years working on the evaluation of oxidative stability and shelf life of oils/fats and oils/fats -containing foods in food and pet food industry. He has rich experience in how to select appropriate physical and chemical methods to evaluate oxidative stability and shelf life of a specific food product and how to access the efficacy of an antioxidant in a specific food system, in particular, in dried food products. He did three year’s postdoc research on lipid oxidation with Prof. Eric Decker at University of Massachusetts at Amherst and one year research as a visiting professor on natural antioxidants at University of Copenhagen with Prof. Leif Skebsted. He was a professor at Huazhong Agricultural University.

Affiliations and Expertise

Senior Application Scientist, DuPont Nutrition & Health, New Century, KS, USA

Charlotte Jacobsen

Charlotte Jacobsen, Ph.D., is professor with special responsibilities in lipids and oxidation in foods. She leads the research group for Bioactives—Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her M.Sc. in 1990 and her Ph.d. in 1999, both from the Technical University of Denmark (DTU). During the last 20 years she has carried out research in the area of oxidative stability of foods enriched with functional lipids including omega-3 enriched foods. She is internationally renowned for her research in this area and she has received several awards for her work including the Danish Danisco price 2003 (40.000 $), the French La Médaille Chevreul 2010 awarded by Association Francaise pour l’étude des Corps Gras as well as two best paper awards from the American Oil Chemist’s society. She was appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. Her publication list includes more than 130 peer-reviewed manuscripts and book chapters. Her research group collaborates with several large national and international companies such as Arla Foods (DK), Pronova (Norway), EPAX (Norway), Dupont (DK/US) and Glaxo Smith Kline (US/UK).

Affiliations and Expertise

Professor, National Food Institute, Technical University of Denmark, Lyngby, Denmark

Reviews

"...provides a comprehensive review of the current knowledge of oxidative reactions and modifications...Twenty-three different authors and experts have jointly created an excellent work...a valuable resource for scientists studying the oxidative stability of lipids..." --Analytical and Bioanalytical Chemistry

"Twenty-three different authors and experts have jointly created an excellent work…a valuable resource for scientists studying the oxidative stability of lipids in the aforementioned edible products, with correlated durability consequences." --Analytical and Bioanalytical Chemistry, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats