Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Cover of the book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781630670573
Publisher: Elsevier Science Publication: January 19, 2016
Imprint: Academic Press and AOCS Press Language: English
Author:
ISBN: 9781630670573
Publisher: Elsevier Science
Publication: January 19, 2016
Imprint: Academic Press and AOCS Press
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Biofuels for Aviation by
Cover of the book Progress in Optics by
Cover of the book Neurologic Emergencies in Infancy and Childhood by
Cover of the book Mathematical Statistics with Applications by
Cover of the book Building Robots with LEGO Mindstorms NXT by
Cover of the book Soil and Environmental Chemistry by
Cover of the book Discovery and Development of Antidiabetic Agents from Natural Products by
Cover of the book Handbook of Aging and the Social Sciences by
Cover of the book Radionuclide Behaviour in the Natural Environment by
Cover of the book Translational Advances in Gynecologic Cancers by
Cover of the book Deuterium by
Cover of the book Lockhart and Wiseman’s Crop Husbandry Including Grassland by
Cover of the book Mathematical and Computational Methods in Physiology by
Cover of the book Annual Reports on NMR Spectroscopy by
Cover of the book Internet Law in China by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy