Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Min Hu (Editor), Charlotte Jacobsen (Editor)

Research output: Book/ReportBookResearchpeer-review

Abstract

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.
Original languageEnglish
PublisherAOCS American Oil Chemists' Society
Number of pages542
ISBN (Print)9781630670566
Publication statusPublished - 2016

Cite this

Hu, M., & Jacobsen, C. (Eds.) (2016). Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. AOCS American Oil Chemists' Society.
Hu, Min (Editor) ; Jacobsen, Charlotte (Editor). / Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. AOCS American Oil Chemists' Society, 2016. 542 p.
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Hu, M & Jacobsen, C (eds) 2016, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. AOCS American Oil Chemists' Society.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. / Hu, Min (Editor); Jacobsen, Charlotte (Editor).

AOCS American Oil Chemists' Society, 2016. 542 p.

Research output: Book/ReportBookResearchpeer-review

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Hu M, (ed.), Jacobsen C, (ed.). Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. AOCS American Oil Chemists' Society, 2016. 542 p.