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The Resource Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen, (electronic resource)

Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen, (electronic resource)

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
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, (electronic resource)
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
  • K.M. Schaich
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.3.
  • Definition of the Acceptability Limit and Relevant Critical Indicator of Oxidation
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.3.1.
  • 1.2.1.
  • Adherence to Legal Requirements
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.3.2.
  • Consumer Sensory Satisfaction
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Glassware Washing
  • Maria C. Nicoli
  • 2.4.
  • Testing and Data Modeling
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.4.1.
  • Actual Shelf-Life Testing
  • Lara Manzocco
  • K.M. Schaich
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.4.2.
  • Accelerated Shelf-Life Testing
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.4.3.
  • 1.2.2.
  • Case Study of Shelf-Life Testing under Actual and Accelerated Conditions
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.5.
  • Conclusion
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Solvents
  • Maria C. Nicoli
  • References
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 3.1.
  • Introduction
  • Xiaoqing Yang
  • Robin A. Boyle
  • K.M. Schaich
  • 3.2.
  • Proper Test Design/Test Controls
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.
  • Types of Sensory Tests
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.1.
  • Affective Tests
  • 1.2.3.
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.2.
  • Discrimination Tests
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.3.
  • Threshold Testing
  • Xiaoqing Yang
  • Robin A. Boyle
  • Gas Solubility in Solvents
  • 3.3.4.
  • Descriptive Analysis
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.4.
  • Examples from the Literature
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.
  • Correlation of Sensory Data with Chemical Analysis Data
  • K.M. Schaich
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.1.
  • Free Fatty Acids
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.2.
  • Peroxide Value
  • Xiaoqing Yang
  • Robin A. Boyle
  • 1.1.
  • 1.2.4.
  • 3.5.3.
  • Conjugated Dienes and Trienes
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.4.
  • Anisidine Value
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.5.
  • Thiobarbituric Acid
  • Light
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.6.
  • Volatiles Measured by Gas Chromatography and Related Instrumental Analysis Methods
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.7.
  • Other Techniques
  • Xiaoqing Yang
  • Robin A. Boyle
  • K.M. Schaich
  • 3.6.
  • Data Analysis
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.7.
  • Conclusions
  • Xiaoqing Yang
  • Robin A. Boyle
  • References
  • Xiaoqing Yang
  • 1.2.5.
  • Robin A. Boyle
  • 4.1.
  • Introduction
  • Asim Syed
  • 4.2.
  • Role of Oils and Fats in Foods
  • Asim Syed
  • 4.3.
  • Shelf Life and Shelf Stability
  • Asim Syed
  • Handling and Storage
  • 4.4.
  • Degradation of Oils during Storage
  • Asim Syed
  • 4.5.
  • A Case Study on Oil Oxidative Stability
  • Asim Syed
  • 4.5.1.
  • Objective
  • Asim Syed
  • 4.5.2.
  • K.M. Schaich
  • Study Design
  • Asim Syed
  • 4.5.3.
  • Materials and Methods
  • Asim Syed
  • 4.5.4.
  • Results
  • Asim Syed
  • 4.5.5.
  • Change in Fatty Acid Profile
  • 1.3.
  • Asim Syed
  • 4.5.6.
  • Changes in OSI
  • Asim Syed
  • 4.5.7.
  • Changes in FFA
  • Asim Syed
  • 4.5.8.
  • Changes in PV, pAV, and TOTOX Value
  • Asim Syed
  • Extraction of Lipids for Oxidation Analyses
  • 4.5.9.
  • Changes in Aroma Intensity
  • Asim Syed
  • 4.5.10.
  • Changes in Human Sensory Attributes
  • Asim Syed
  • 4.5.11.
  • Protocol for Sensory Analyses
  • Asim Syed
  • 4.5.12.
  • K.M. Schaich
  • Use of Elevated Temperature Storage for Shelf-Life Prediction
  • Asim Syed
  • 4.6.
  • Discussion
  • Asim Syed
  • 4.7.
  • Conclusion
  • Asim Syed
  • Acknowledgments
  • Asim Syed
  • 1.3.1.
  • References
  • Asim Syed
  • 5.1.
  • Introduction
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.2.
  • Introduction
  • Pretreatments
  • Factors Influencing Oxidative Stability and Shelf Life of Fish Oils
  • Vera Kristinova
  • Revilija Mozuraityte
  • Marit Aursand
  • Inger B. Standal
  • Ana K. Carvajal
  • 5.2.1.
  • Pro-oxidants
  • Revilija Mozuraityte
  • Vera Kristinova
  • K.M. Schaich
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.3.
  • Oxidative Stability of Fish Oils and Processing
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 1.3.2.
  • 5.4.
  • Stabilization by the Use of Antioxidants
  • Inger B. Standal
  • Vera Kristinova
  • Revilija Mozuraityte
  • Ana K. Carvajal
  • Marit Aursand
  • 5.5.
  • Synthetic Antioxidants
  • Vera Kristinova
  • Extraction Methods
  • Revilija Mozuraityte
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.6.
  • Natural Antioxidants
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • K.M. Schaich
  • Marit Aursand
  • 5.6.1.
  • Tocopherols
  • Vera Kristinova
  • Revilija Mozuraityte
  • Inger B. Standal
  • Marit Aursand
  • Ana K. Carvajal
  • 5.6.2.
  • Antioxidant-Rich Extracts[—]Focus on Rosemary
  • 1.4.
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.6.3.
  • Green Tea Extract and Tea Catechins
  • Revilija Mozuraityte
  • Vera Kristinova
  • Ana K. Carvajal
  • Chemical Analyses of Oxidation Products in Oils and Extracts
  • Inger B. Standal
  • Marit Aursand
  • 5.6.4.
  • Boldine
  • Marit Aursand
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • 5.6.5.
  • K.M. Schaich
  • Flavonoids
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.7.
  • Quality Recommendations
  • Revilija Mozuraityte
  • Vera Kristinova
  • 1.4.1.
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.8.
  • Stabilization of Final Products
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • Conjugated Dienes
  • 5.9.
  • Composition
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.10.
  • Storage Conditions
  • Revilija Mozuraityte
  • K.M. Schaich
  • K.M. Schaich
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.11.
  • Conclusion and Recommendations
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • 1.4.2.
  • Marit Aursand
  • References
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 6.1.
  • Introduction (Source and Use of Animal Fats)
  • Poulson Joseph
  • Hydroperoxides
  • 6.2.
  • Characteristics and Fatty Acid Profile of Animal Fats and Poultry Fats
  • Poulson Joseph
  • 6.3.
  • Lipid Oxidation in Animal-Derived Fats
  • Poulson Joseph
  • 6.4.
  • Measuring Lipid Oxidation
  • Poulson Joseph
  • 6.5.
  • K.M. Schaich
  • Managing Lipid Oxidation in Animal-Derived Fats
  • Poulson Joseph
  • 6.6.
  • Evaluation of Shelf Life of Bulk Animal Fats
  • Poulson Joseph
  • 6.6.1.
  • Real-Time Shelf Life Testing
  • Poulson Joseph
  • 6.6.2.
  • Accelerated Shelf Life Testing (ASLT)
  • 1.4.3.
  • Poulson Joseph
  • 6.7.
  • Regulatory Status of Antioxidants for Animal Fats
  • Poulson Joseph
  • References
  • Poulson Joseph
  • 7.1.
  • Introduction
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • Epoxide Assays
  • 7.2.
  • Lipid Oxidation in Frying Oils and Fried Foods
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.1.
  • Frying
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.2.
  • Oxidative Characteristics of the Oil during Frying
  • K.M. Schaich
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.3.
  • Oxidative Characteristics of Fried Foods
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.4.
  • Frying Oils
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 1.4.4.
  • 7.2.5.
  • Fried Food Products
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.6.
  • Frying Conditions
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.7.
  • Assessment and Analysis of Frying Oil Degradation
  • Carbonyl Assays
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.8.
  • Lignans as New Natural Antioxidants [—] Structural Effect on Radical Scavenging Ability
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.9.
  • Antioxidation Activity of Lignans in Heated Oil
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • K.M. Schaich
  • 7.2.10.
  • Sesamol as Antioxidant for Frying Oil
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.11.
  • Reduced Volatility of Sesamol by an Additive
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser --
  • 1.1.1.
  • 1.5.
  • Physical/Instrumental Analyses of Oxidation Products in Oils and Intact Foods
  • K.M. Schaich
  • 1.5.1.
  • Oxygen Consumption
  • K.M. Schaich
  • 1.5.2.
  • GC of Volatile Secondary Products from Lipid Oxidation
  • K.M. Schaich
  • 1.5.3.
  • Fundamental Processes of Lipid Oxidation
  • FTIR Spectroscopy
  • K.M. Schaich
  • 1.5.4.
  • Evaluation of Stability or Resistance to Oxidation
  • K.M. Schaich
  • 1.6.
  • Sensory Analyses to Establish Correlations of Chemical and Physical Assays
  • K.M. Schaich
  • 1.7.
  • Analyses for Co-oxidation of Proteins
  • K.M. Schaich
  • K.M. Schaich
  • 1.7.1.
  • Extraction of Co-oxidized Proteins
  • K.M. Schaich
  • 1.7.2.
  • Loss of Protein Solubility with and without Disulfide Reduction
  • K.M. Schaich
  • 1.7.3.
  • Sulfhydryl/Disulfide and Sulfur Oxide Analysis
  • K.M. Schaich
  • 1.2.
  • 1.7.4.
  • Polymerization and Fragmentation (SDS-PAGE)
  • K.M. Schaich
  • 1.7.5.
  • Surface Modifications
  • K.M. Schaich
  • 1.8.
  • Summary and Conclusions
  • K.M. Schaich
  • References
  • Handling Considerations Critical for Lipid Oxidation Analyses
  • K.M. Schaich
  • 2.1.
  • Shelf-Life Assessment Issues
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.2.
  • Shelf-Life Assessment Strategies
  • Lara Manzocco
  • 8.1.
  • Microencapsulated Oil Powders Produced with Physically Stable Emulsions
  • Min Hu
  • 9.7.3.
  • Microencapsulated Oil Powders Produced with the Emulsions Stabilized with Multilayer Interfacial Membrane
  • Min Hu
  • 9.7.4.
  • Microencapsulated Oil Powders Made with the Emulsions Stabilized with Monolayer Interfacial Membrane
  • Min Hu
  • 9.8.
  • Extruded Breakfast Cereals and Snack Foods
  • Introduction
  • Min Hu
  • 9.8.1.
  • Characteristics of the Matrices of Extruded Breakfast Cereals
  • Min Hu
  • 9.8.2.
  • Characteristics of Lipid Oxidation in Extruded Breakfast Cereals
  • Min Hu
  • 9.8.3.
  • Effective Analytical Methods for Assessing the Shelf Life of Extruded and Baked Breakfast Cereals
  • Min Hu
  • Charlotte Jacobsen
  • 9.8.4.
  • Case Studies
  • Min Hu
  • 9.9.
  • Dry Pet Food
  • Min Hu
  • 9.9.1.
  • Dry Pet Food and Ingredients
  • Min Hu
  • 9.10.
  • 8.2.
  • Characteristics of Extruded Kibble
  • Min Hu
  • 9.11.
  • Characteristics of Lipid Oxidation in Dry Pet Food
  • Min Hu
  • 9.11.1.
  • Effect of Processing Conditions and Lipid Type and Concentration on Lipid Oxidation in Dry Pet Food
  • Min Hu
  • 9.11.2.
  • Challenges in Assessing the Oxidative Stability and Shelf Life of Dry Pet Food
  • Emulsions and Physical Stabilization
  • Min Hu
  • 9.11.3.
  • Strategies of Increasing the Shelf Life of Dry Pet Food
  • Min Hu
  • 9.12.
  • Conclusion
  • Min Hu
  • References
  • Min Hu
  • 10.1.
  • Charlotte Jacobsen
  • Introduction
  • Fereidoon Shahidi
  • 10.2.
  • Oxidation of Meat and Meat Products
  • Fereidoon Shahidi
  • 10.3.
  • Measurement of Oxidative Stability
  • Fereidoon Shahidi
  • 10.3.1.
  • Gas Chromatography (GC) and GC[—]Mass Spectroscopy (MS)
  • 8.2.1.
  • Fereidoon Shahidi
  • 10.4.
  • Shelf Life of Meat, Meat Products, and Other Muscle Foods
  • Fereidoon Shahidi
  • 10.5.
  • Prevention of Oxidation in Meat and Meat Products Using Natural Antioxidants
  • Fereidoon Shahidi
  • 10.5.1.
  • Antimicrobial Activities of Antioxidants in Meat Preservation
  • Fereidoon Shahidi
  • The Interface
  • References
  • Fereidoon Shahidi
  • 11.1.
  • General Introduction
  • Ingrid Undeland
  • 11.2.
  • The Role of Lipid Oxidation for the Quality of Seafood
  • Ingrid Undeland
  • 11.3.
  • Common Markers of Lipid Oxidation in Seafoods
  • Charlotte Jacobsen
  • Ingrid Undeland
  • 11.4.
  • Intrinsic Factors Affecting Lipid Oxidation
  • Ingrid Undeland
  • 11.4.1.
  • The Role of Lipid Level and Lipid Composition
  • Ingrid Undeland
  • 11.4.2.
  • The Role of Endogenous Pro-oxidants in Seafood
  • Ingrid Undeland
  • 8.3.
  • 11.4.3.
  • Endogenous Antioxidants in Fish Muscle
  • Ingrid Undeland
  • 11.5.
  • Oxidation in Different Parts of Fish
  • Ingrid Undeland
  • 11.6.
  • External Factors Influencing Lipid Oxidation in Seafood
  • Ingrid Undeland
  • 11.6.1.
  • Contents note continued:
  • Lipid Oxidation in Emulsions
  • Preslaughter and Slaughter Stress
  • Ingrid Undeland
  • 11.6.2.
  • Bleeding
  • Ingrid Undeland
  • 11.6.3.
  • Washing Fish Mince Such as Surimi Production
  • Ingrid Undeland
  • 11.6.4.
  • Oxidation during pH-Shift Processing
  • Charlotte Jacobsen
  • Ingrid Undeland
  • 11.6.5.
  • Oxidation during Fish Protein Hydrolysis Production
  • Ingrid Undeland
  • 11.6.6.
  • High Hydrostatic Pressure Treatment
  • Ingrid Undeland
  • 11.6.7.
  • CO Treatment
  • Ingrid Undeland
  • 8.3.1.
  • 11.6.8.
  • Reduced Oxygen and MAP
  • Ingrid Undeland
  • 11.6.9.
  • Edible Coatings
  • Ingrid Undeland
  • 11.6.10.
  • Glazing
  • Ingrid Undeland
  • 11.6.11.
  • Lipid Oxidation in Emulsions versus Bulk Oil
  • Cooking
  • Ingrid Undeland
  • 11.7.
  • Preventing Lipid Oxidation in Seafood by Added Natural Antioxidants
  • Ingrid Undeland
  • 11.7.1.
  • Addition of Plant-Derived Antioxidants
  • Ingrid Undeland
  • 11.7.2.
  • Addition of Muscle-Based Antioxidants
  • Charlotte Jacobsen
  • Ingrid Undeland
  • 11.8.
  • Oxidation in Alternative Seafood Biomasses: Microalgae, Macroalgae, and Krill
  • Ingrid Undeland
  • 11.9.
  • Conclusions
  • Ingrid Undeland
  • Acknowledgments
  • Ingrid Undeland
  • References
  • 8.3.2.
  • Ingrid Undeland
  • 12.1.
  • Application of Information from Chapter
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.2.
  • Introduction to Crackers, Cookies, and Biscuits
  • Hall Clifford
  • Etsehiwot Gebreselassie
  • 12.3.
  • Droplet Size Distribution
  • Role of Ingredients in Product Oxidative Stability
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.3.1.
  • Flour
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.3.2.
  • Other Ingredients
  • Hall Clifford
  • Charlotte Jacobsen
  • Etsehiwot Gebreselassie
  • 12.4.
  • Oxidative Stability of Cookies, Crackers, and Biscuits
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.4.1.
  • Processing and Storage Effects
  • Hall Clifford
  • Etsehiwot Gebreselassie
  • References
  • 8.3.3.
  • Hall Clifford
  • Etsehiwot Gebreselassie
  • 13.1.
  • Introduction
  • John L. Koontz
  • 13.2.
  • Barrier Properties of Packaging Materials
  • John L. Koontz
  • 13.3.
  • Food[—]Packaging Interactions and Oxidative Stability
  • Emulsifier Type and pH
  • John L. Koontz
  • 13.4.
  • Modified Atmosphere Packaging
  • John L. Koontz
  • 13.5.
  • Active Food Packaging
  • John L. Koontz
  • 13.5.1.
  • O2-Scavenging Systems
  • John L. Koontz
  • 7.2.12.
  • Charlotte Jacobsen
  • 13.5.2.
  • Light Screening Pigments and UV Absorbers
  • John L. Koontz
  • 13.5.3.
  • Antioxidant Controlled-Release
  • John L. Koontz
  • 13.5.4.
  • Covalent Immobilization of Antioxidants
  • John L. Koontz
  • 13.5.5.
  • 8.3.4.
  • Aldehyde-Scavenging Packaging
  • John L. Koontz
  • 13.6.
  • Regulatory Paths to Safe Commercialization
  • John L. Koontz
  • 13.6.1.
  • FDA Regulatory Programs
  • John L. Koontz
  • 13.6.2.
  • FDA Perspective on Active Packaging Materials
  • Effect of Unadsorbed Emulsifier
  • John L. Koontz
  • Charlotte Jacobsen
  • 8.3.5.
  • Effect of Processing Conditions
  • Charlotte Jacobsen
  • 8.4.
  • Antioxidants
  • Charlotte Jacobsen
  • Reduced Volatility of Synthetic Antioxidants
  • 8.5.
  • Measurement of Oxidation and Shelf Life Stability in Food Emulsions
  • Charlotte Jacobsen
  • 8.6.
  • Strategies to Prevent Oxidation in Food Emulsions
  • Charlotte Jacobsen
  • 8.6.1.
  • Mayonnaise
  • Charlotte Jacobsen
  • 8.6.2.
  • Hong-Sik Hwang
  • Mayonnaise-Based Salads
  • Charlotte Jacobsen
  • 8.6.3.
  • Dressing
  • Charlotte Jacobsen
  • 8.6.4.
  • Dairy Products
  • Charlotte Jacobsen
  • 8.6.5.
  • Margarine and Spreads
  • Jill K. Winkler-Moser
  • Charlotte Jacobsen
  • 8.7.
  • Conclusions
  • Charlotte Jacobsen
  • References
  • Charlotte Jacobsen
  • 9.1.
  • Introduction
  • Min Hu
  • 9.2.
  • References
  • Important Factors Impacting Oxidative Stability and Shelf Life of Low-Moisture Foods
  • Min Hu
  • 9.3.
  • Methods to Increase Oxidation Stability and Extend Shelf Life of Low-Moisture Foods
  • Min Hu
  • 9.4.
  • How to Evaluate the Oxidative Stability and Shelf Life of Low-Moisture Foods
  • Min Hu
  • 9.5.
  • Oxidative Stability and Shelf Life of Different Dry Food Products
  • Hong-Sik Hwang
  • Min Hu
  • 9.5.1.
  • Milk Powders
  • Min Hu
  • 9.5.2.
  • How to Evaluate the Oxidative Stability and Shelf Life of Milk Powders
  • Min Hu
  • 9.5.3.
  • How to Increase Oxidative Stability and Extend Shelf Life of Milk Powders
  • Min Hu
  • Jill K. Winkler-Moser
  • 9.6.
  • Dried Egg Powders
  • Min Hu
  • 9.7.
  • Microencapsulated Oil Powders
  • Min Hu
  • 9.7.1.
  • Microencapsulated Oil Powders Produced with Pre-Emulsions
  • Min Hu
  • 9.7.2.
Control code
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Label
Oxidative stability and shelf life of foods containing oils and fats, editors, Min Hu, Charlotte Jacobsen, (electronic resource)
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Copyright
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Bibliography note
Includes bibliographical references and index
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online resource
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cr
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multicolored
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text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • K.M. Schaich
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.3.
  • Definition of the Acceptability Limit and Relevant Critical Indicator of Oxidation
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.3.1.
  • 1.2.1.
  • Adherence to Legal Requirements
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.3.2.
  • Consumer Sensory Satisfaction
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Glassware Washing
  • Maria C. Nicoli
  • 2.4.
  • Testing and Data Modeling
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.4.1.
  • Actual Shelf-Life Testing
  • Lara Manzocco
  • K.M. Schaich
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.4.2.
  • Accelerated Shelf-Life Testing
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.4.3.
  • 1.2.2.
  • Case Study of Shelf-Life Testing under Actual and Accelerated Conditions
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.5.
  • Conclusion
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Solvents
  • Maria C. Nicoli
  • References
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 3.1.
  • Introduction
  • Xiaoqing Yang
  • Robin A. Boyle
  • K.M. Schaich
  • 3.2.
  • Proper Test Design/Test Controls
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.
  • Types of Sensory Tests
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.1.
  • Affective Tests
  • 1.2.3.
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.2.
  • Discrimination Tests
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.3.3.
  • Threshold Testing
  • Xiaoqing Yang
  • Robin A. Boyle
  • Gas Solubility in Solvents
  • 3.3.4.
  • Descriptive Analysis
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.4.
  • Examples from the Literature
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.
  • Correlation of Sensory Data with Chemical Analysis Data
  • K.M. Schaich
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.1.
  • Free Fatty Acids
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.2.
  • Peroxide Value
  • Xiaoqing Yang
  • Robin A. Boyle
  • 1.1.
  • 1.2.4.
  • 3.5.3.
  • Conjugated Dienes and Trienes
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.4.
  • Anisidine Value
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.5.
  • Thiobarbituric Acid
  • Light
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.6.
  • Volatiles Measured by Gas Chromatography and Related Instrumental Analysis Methods
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.5.7.
  • Other Techniques
  • Xiaoqing Yang
  • Robin A. Boyle
  • K.M. Schaich
  • 3.6.
  • Data Analysis
  • Xiaoqing Yang
  • Robin A. Boyle
  • 3.7.
  • Conclusions
  • Xiaoqing Yang
  • Robin A. Boyle
  • References
  • Xiaoqing Yang
  • 1.2.5.
  • Robin A. Boyle
  • 4.1.
  • Introduction
  • Asim Syed
  • 4.2.
  • Role of Oils and Fats in Foods
  • Asim Syed
  • 4.3.
  • Shelf Life and Shelf Stability
  • Asim Syed
  • Handling and Storage
  • 4.4.
  • Degradation of Oils during Storage
  • Asim Syed
  • 4.5.
  • A Case Study on Oil Oxidative Stability
  • Asim Syed
  • 4.5.1.
  • Objective
  • Asim Syed
  • 4.5.2.
  • K.M. Schaich
  • Study Design
  • Asim Syed
  • 4.5.3.
  • Materials and Methods
  • Asim Syed
  • 4.5.4.
  • Results
  • Asim Syed
  • 4.5.5.
  • Change in Fatty Acid Profile
  • 1.3.
  • Asim Syed
  • 4.5.6.
  • Changes in OSI
  • Asim Syed
  • 4.5.7.
  • Changes in FFA
  • Asim Syed
  • 4.5.8.
  • Changes in PV, pAV, and TOTOX Value
  • Asim Syed
  • Extraction of Lipids for Oxidation Analyses
  • 4.5.9.
  • Changes in Aroma Intensity
  • Asim Syed
  • 4.5.10.
  • Changes in Human Sensory Attributes
  • Asim Syed
  • 4.5.11.
  • Protocol for Sensory Analyses
  • Asim Syed
  • 4.5.12.
  • K.M. Schaich
  • Use of Elevated Temperature Storage for Shelf-Life Prediction
  • Asim Syed
  • 4.6.
  • Discussion
  • Asim Syed
  • 4.7.
  • Conclusion
  • Asim Syed
  • Acknowledgments
  • Asim Syed
  • 1.3.1.
  • References
  • Asim Syed
  • 5.1.
  • Introduction
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.2.
  • Introduction
  • Pretreatments
  • Factors Influencing Oxidative Stability and Shelf Life of Fish Oils
  • Vera Kristinova
  • Revilija Mozuraityte
  • Marit Aursand
  • Inger B. Standal
  • Ana K. Carvajal
  • 5.2.1.
  • Pro-oxidants
  • Revilija Mozuraityte
  • Vera Kristinova
  • K.M. Schaich
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.3.
  • Oxidative Stability of Fish Oils and Processing
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 1.3.2.
  • 5.4.
  • Stabilization by the Use of Antioxidants
  • Inger B. Standal
  • Vera Kristinova
  • Revilija Mozuraityte
  • Ana K. Carvajal
  • Marit Aursand
  • 5.5.
  • Synthetic Antioxidants
  • Vera Kristinova
  • Extraction Methods
  • Revilija Mozuraityte
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.6.
  • Natural Antioxidants
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • K.M. Schaich
  • Marit Aursand
  • 5.6.1.
  • Tocopherols
  • Vera Kristinova
  • Revilija Mozuraityte
  • Inger B. Standal
  • Marit Aursand
  • Ana K. Carvajal
  • 5.6.2.
  • Antioxidant-Rich Extracts[—]Focus on Rosemary
  • 1.4.
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.6.3.
  • Green Tea Extract and Tea Catechins
  • Revilija Mozuraityte
  • Vera Kristinova
  • Ana K. Carvajal
  • Chemical Analyses of Oxidation Products in Oils and Extracts
  • Inger B. Standal
  • Marit Aursand
  • 5.6.4.
  • Boldine
  • Marit Aursand
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • 5.6.5.
  • K.M. Schaich
  • Flavonoids
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.7.
  • Quality Recommendations
  • Revilija Mozuraityte
  • Vera Kristinova
  • 1.4.1.
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.8.
  • Stabilization of Final Products
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • Conjugated Dienes
  • 5.9.
  • Composition
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.10.
  • Storage Conditions
  • Revilija Mozuraityte
  • K.M. Schaich
  • K.M. Schaich
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 5.11.
  • Conclusion and Recommendations
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • 1.4.2.
  • Marit Aursand
  • References
  • Revilija Mozuraityte
  • Vera Kristinova
  • Inger B. Standal
  • Ana K. Carvajal
  • Marit Aursand
  • 6.1.
  • Introduction (Source and Use of Animal Fats)
  • Poulson Joseph
  • Hydroperoxides
  • 6.2.
  • Characteristics and Fatty Acid Profile of Animal Fats and Poultry Fats
  • Poulson Joseph
  • 6.3.
  • Lipid Oxidation in Animal-Derived Fats
  • Poulson Joseph
  • 6.4.
  • Measuring Lipid Oxidation
  • Poulson Joseph
  • 6.5.
  • K.M. Schaich
  • Managing Lipid Oxidation in Animal-Derived Fats
  • Poulson Joseph
  • 6.6.
  • Evaluation of Shelf Life of Bulk Animal Fats
  • Poulson Joseph
  • 6.6.1.
  • Real-Time Shelf Life Testing
  • Poulson Joseph
  • 6.6.2.
  • Accelerated Shelf Life Testing (ASLT)
  • 1.4.3.
  • Poulson Joseph
  • 6.7.
  • Regulatory Status of Antioxidants for Animal Fats
  • Poulson Joseph
  • References
  • Poulson Joseph
  • 7.1.
  • Introduction
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • Epoxide Assays
  • 7.2.
  • Lipid Oxidation in Frying Oils and Fried Foods
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.1.
  • Frying
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.2.
  • Oxidative Characteristics of the Oil during Frying
  • K.M. Schaich
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.3.
  • Oxidative Characteristics of Fried Foods
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.4.
  • Frying Oils
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 1.4.4.
  • 7.2.5.
  • Fried Food Products
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.6.
  • Frying Conditions
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.7.
  • Assessment and Analysis of Frying Oil Degradation
  • Carbonyl Assays
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.8.
  • Lignans as New Natural Antioxidants [—] Structural Effect on Radical Scavenging Ability
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.9.
  • Antioxidation Activity of Lignans in Heated Oil
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • K.M. Schaich
  • 7.2.10.
  • Sesamol as Antioxidant for Frying Oil
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser
  • 7.2.11.
  • Reduced Volatility of Sesamol by an Additive
  • Hong-Sik Hwang
  • Jill K. Winkler-Moser --
  • 1.1.1.
  • 1.5.
  • Physical/Instrumental Analyses of Oxidation Products in Oils and Intact Foods
  • K.M. Schaich
  • 1.5.1.
  • Oxygen Consumption
  • K.M. Schaich
  • 1.5.2.
  • GC of Volatile Secondary Products from Lipid Oxidation
  • K.M. Schaich
  • 1.5.3.
  • Fundamental Processes of Lipid Oxidation
  • FTIR Spectroscopy
  • K.M. Schaich
  • 1.5.4.
  • Evaluation of Stability or Resistance to Oxidation
  • K.M. Schaich
  • 1.6.
  • Sensory Analyses to Establish Correlations of Chemical and Physical Assays
  • K.M. Schaich
  • 1.7.
  • Analyses for Co-oxidation of Proteins
  • K.M. Schaich
  • K.M. Schaich
  • 1.7.1.
  • Extraction of Co-oxidized Proteins
  • K.M. Schaich
  • 1.7.2.
  • Loss of Protein Solubility with and without Disulfide Reduction
  • K.M. Schaich
  • 1.7.3.
  • Sulfhydryl/Disulfide and Sulfur Oxide Analysis
  • K.M. Schaich
  • 1.2.
  • 1.7.4.
  • Polymerization and Fragmentation (SDS-PAGE)
  • K.M. Schaich
  • 1.7.5.
  • Surface Modifications
  • K.M. Schaich
  • 1.8.
  • Summary and Conclusions
  • K.M. Schaich
  • References
  • Handling Considerations Critical for Lipid Oxidation Analyses
  • K.M. Schaich
  • 2.1.
  • Shelf-Life Assessment Issues
  • Lara Manzocco
  • Sonia Calligaris
  • Monica Anese
  • Maria C. Nicoli
  • 2.2.
  • Shelf-Life Assessment Strategies
  • Lara Manzocco
  • 8.1.
  • Microencapsulated Oil Powders Produced with Physically Stable Emulsions
  • Min Hu
  • 9.7.3.
  • Microencapsulated Oil Powders Produced with the Emulsions Stabilized with Multilayer Interfacial Membrane
  • Min Hu
  • 9.7.4.
  • Microencapsulated Oil Powders Made with the Emulsions Stabilized with Monolayer Interfacial Membrane
  • Min Hu
  • 9.8.
  • Extruded Breakfast Cereals and Snack Foods
  • Introduction
  • Min Hu
  • 9.8.1.
  • Characteristics of the Matrices of Extruded Breakfast Cereals
  • Min Hu
  • 9.8.2.
  • Characteristics of Lipid Oxidation in Extruded Breakfast Cereals
  • Min Hu
  • 9.8.3.
  • Effective Analytical Methods for Assessing the Shelf Life of Extruded and Baked Breakfast Cereals
  • Min Hu
  • Charlotte Jacobsen
  • 9.8.4.
  • Case Studies
  • Min Hu
  • 9.9.
  • Dry Pet Food
  • Min Hu
  • 9.9.1.
  • Dry Pet Food and Ingredients
  • Min Hu
  • 9.10.
  • 8.2.
  • Characteristics of Extruded Kibble
  • Min Hu
  • 9.11.
  • Characteristics of Lipid Oxidation in Dry Pet Food
  • Min Hu
  • 9.11.1.
  • Effect of Processing Conditions and Lipid Type and Concentration on Lipid Oxidation in Dry Pet Food
  • Min Hu
  • 9.11.2.
  • Challenges in Assessing the Oxidative Stability and Shelf Life of Dry Pet Food
  • Emulsions and Physical Stabilization
  • Min Hu
  • 9.11.3.
  • Strategies of Increasing the Shelf Life of Dry Pet Food
  • Min Hu
  • 9.12.
  • Conclusion
  • Min Hu
  • References
  • Min Hu
  • 10.1.
  • Charlotte Jacobsen
  • Introduction
  • Fereidoon Shahidi
  • 10.2.
  • Oxidation of Meat and Meat Products
  • Fereidoon Shahidi
  • 10.3.
  • Measurement of Oxidative Stability
  • Fereidoon Shahidi
  • 10.3.1.
  • Gas Chromatography (GC) and GC[—]Mass Spectroscopy (MS)
  • 8.2.1.
  • Fereidoon Shahidi
  • 10.4.
  • Shelf Life of Meat, Meat Products, and Other Muscle Foods
  • Fereidoon Shahidi
  • 10.5.
  • Prevention of Oxidation in Meat and Meat Products Using Natural Antioxidants
  • Fereidoon Shahidi
  • 10.5.1.
  • Antimicrobial Activities of Antioxidants in Meat Preservation
  • Fereidoon Shahidi
  • The Interface
  • References
  • Fereidoon Shahidi
  • 11.1.
  • General Introduction
  • Ingrid Undeland
  • 11.2.
  • The Role of Lipid Oxidation for the Quality of Seafood
  • Ingrid Undeland
  • 11.3.
  • Common Markers of Lipid Oxidation in Seafoods
  • Charlotte Jacobsen
  • Ingrid Undeland
  • 11.4.
  • Intrinsic Factors Affecting Lipid Oxidation
  • Ingrid Undeland
  • 11.4.1.
  • The Role of Lipid Level and Lipid Composition
  • Ingrid Undeland
  • 11.4.2.
  • The Role of Endogenous Pro-oxidants in Seafood
  • Ingrid Undeland
  • 8.3.
  • 11.4.3.
  • Endogenous Antioxidants in Fish Muscle
  • Ingrid Undeland
  • 11.5.
  • Oxidation in Different Parts of Fish
  • Ingrid Undeland
  • 11.6.
  • External Factors Influencing Lipid Oxidation in Seafood
  • Ingrid Undeland
  • 11.6.1.
  • Contents note continued:
  • Lipid Oxidation in Emulsions
  • Preslaughter and Slaughter Stress
  • Ingrid Undeland
  • 11.6.2.
  • Bleeding
  • Ingrid Undeland
  • 11.6.3.
  • Washing Fish Mince Such as Surimi Production
  • Ingrid Undeland
  • 11.6.4.
  • Oxidation during pH-Shift Processing
  • Charlotte Jacobsen
  • Ingrid Undeland
  • 11.6.5.
  • Oxidation during Fish Protein Hydrolysis Production
  • Ingrid Undeland
  • 11.6.6.
  • High Hydrostatic Pressure Treatment
  • Ingrid Undeland
  • 11.6.7.
  • CO Treatment
  • Ingrid Undeland
  • 8.3.1.
  • 11.6.8.
  • Reduced Oxygen and MAP
  • Ingrid Undeland
  • 11.6.9.
  • Edible Coatings
  • Ingrid Undeland
  • 11.6.10.
  • Glazing
  • Ingrid Undeland
  • 11.6.11.
  • Lipid Oxidation in Emulsions versus Bulk Oil
  • Cooking
  • Ingrid Undeland
  • 11.7.
  • Preventing Lipid Oxidation in Seafood by Added Natural Antioxidants
  • Ingrid Undeland
  • 11.7.1.
  • Addition of Plant-Derived Antioxidants
  • Ingrid Undeland
  • 11.7.2.
  • Addition of Muscle-Based Antioxidants
  • Charlotte Jacobsen
  • Ingrid Undeland
  • 11.8.
  • Oxidation in Alternative Seafood Biomasses: Microalgae, Macroalgae, and Krill
  • Ingrid Undeland
  • 11.9.
  • Conclusions
  • Ingrid Undeland
  • Acknowledgments
  • Ingrid Undeland
  • References
  • 8.3.2.
  • Ingrid Undeland
  • 12.1.
  • Application of Information from Chapter
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.2.
  • Introduction to Crackers, Cookies, and Biscuits
  • Hall Clifford
  • Etsehiwot Gebreselassie
  • 12.3.
  • Droplet Size Distribution
  • Role of Ingredients in Product Oxidative Stability
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.3.1.
  • Flour
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.3.2.
  • Other Ingredients
  • Hall Clifford
  • Charlotte Jacobsen
  • Etsehiwot Gebreselassie
  • 12.4.
  • Oxidative Stability of Cookies, Crackers, and Biscuits
  • Etsehiwot Gebreselassie
  • Hall Clifford
  • 12.4.1.
  • Processing and Storage Effects
  • Hall Clifford
  • Etsehiwot Gebreselassie
  • References
  • 8.3.3.
  • Hall Clifford
  • Etsehiwot Gebreselassie
  • 13.1.
  • Introduction
  • John L. Koontz
  • 13.2.
  • Barrier Properties of Packaging Materials
  • John L. Koontz
  • 13.3.
  • Food[—]Packaging Interactions and Oxidative Stability
  • Emulsifier Type and pH
  • John L. Koontz
  • 13.4.
  • Modified Atmosphere Packaging
  • John L. Koontz
  • 13.5.
  • Active Food Packaging
  • John L. Koontz
  • 13.5.1.
  • O2-Scavenging Systems
  • John L. Koontz
  • 7.2.12.
  • Charlotte Jacobsen
  • 13.5.2.
  • Light Screening Pigments and UV Absorbers
  • John L. Koontz
  • 13.5.3.
  • Antioxidant Controlled-Release
  • John L. Koontz
  • 13.5.4.
  • Covalent Immobilization of Antioxidants
  • John L. Koontz
  • 13.5.5.
  • 8.3.4.
  • Aldehyde-Scavenging Packaging
  • John L. Koontz
  • 13.6.
  • Regulatory Paths to Safe Commercialization
  • John L. Koontz
  • 13.6.1.
  • FDA Regulatory Programs
  • John L. Koontz
  • 13.6.2.
  • FDA Perspective on Active Packaging Materials
  • Effect of Unadsorbed Emulsifier
  • John L. Koontz
  • Charlotte Jacobsen
  • 8.3.5.
  • Effect of Processing Conditions
  • Charlotte Jacobsen
  • 8.4.
  • Antioxidants
  • Charlotte Jacobsen
  • Reduced Volatility of Synthetic Antioxidants
  • 8.5.
  • Measurement of Oxidation and Shelf Life Stability in Food Emulsions
  • Charlotte Jacobsen
  • 8.6.
  • Strategies to Prevent Oxidation in Food Emulsions
  • Charlotte Jacobsen
  • 8.6.1.
  • Mayonnaise
  • Charlotte Jacobsen
  • 8.6.2.
  • Hong-Sik Hwang
  • Mayonnaise-Based Salads
  • Charlotte Jacobsen
  • 8.6.3.
  • Dressing
  • Charlotte Jacobsen
  • 8.6.4.
  • Dairy Products
  • Charlotte Jacobsen
  • 8.6.5.
  • Margarine and Spreads
  • Jill K. Winkler-Moser
  • Charlotte Jacobsen
  • 8.7.
  • Conclusions
  • Charlotte Jacobsen
  • References
  • Charlotte Jacobsen
  • 9.1.
  • Introduction
  • Min Hu
  • 9.2.
  • References
  • Important Factors Impacting Oxidative Stability and Shelf Life of Low-Moisture Foods
  • Min Hu
  • 9.3.
  • Methods to Increase Oxidation Stability and Extend Shelf Life of Low-Moisture Foods
  • Min Hu
  • 9.4.
  • How to Evaluate the Oxidative Stability and Shelf Life of Low-Moisture Foods
  • Min Hu
  • 9.5.
  • Oxidative Stability and Shelf Life of Different Dry Food Products
  • Hong-Sik Hwang
  • Min Hu
  • 9.5.1.
  • Milk Powders
  • Min Hu
  • 9.5.2.
  • How to Evaluate the Oxidative Stability and Shelf Life of Milk Powders
  • Min Hu
  • 9.5.3.
  • How to Increase Oxidative Stability and Extend Shelf Life of Milk Powders
  • Min Hu
  • Jill K. Winkler-Moser
  • 9.6.
  • Dried Egg Powders
  • Min Hu
  • 9.7.
  • Microencapsulated Oil Powders
  • Min Hu
  • 9.7.1.
  • Microencapsulated Oil Powders Produced with Pre-Emulsions
  • Min Hu
  • 9.7.2.
Control code
ocn935638375
Dimensions
unknown
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9781630670573
Isbn Type
(electronic book)
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
http://library.link/vocab/ext/overdrive/overdriveId
889604
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)935638375

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
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