Rancidity in foods

Authors:J. C. Allen, R. J. Hamilton

Summary:This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions.

Print Book, English, 1999

Edition:View all formats and editions

Publisher: Aspen Publication, New York, 1999

Physical Description:xiv, 290 p. : illustrations ; 24 cm

ISBN:

9780834212879, 0834212870

OCLC Number / Unique Identifier:1018122769

Subjects:

Aliments Altération

Descomposición de alimentos

Food spoilage

Oils and fats, Edible Deterioration

Rancidez

Rancidity

Rancissement

Contents:

The Chemistry Of Rancidity in Foods. Measurement of Rancidity. Evaluation of Oxidative Rancidity. Practical Measures to Minimize Rancidity in Processing and Storage. The Use of Antioxidants. Spectrophotometric and Chromatographic Assays. Nutritional Aspects of Rancidity. Rancidity in Cereal Products. Prevention of Rancidity in Confectionery and Biscuits. A Hazard Analysis Critical Control Point (HAAP) Approach. Rancidity in Dairy Products. Rancidity in Meats. Legislation and Labeling. Rancidity in Cream and Desserts. The Control of Rancidity in Confectionery Products. Rancidity in Fish. Index.