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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Charlotte Jacobsen , Min Hu
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
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