Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

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 industriesDiscusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet foodDiscusses lipid co-oxidation with protein because a number of food products contain both lipids and proteinsDirected mainly toward readers working in the food and pet food industries

1. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods
2. Determination and Prediction of Shelf-Life of Oils/Fats and Oil/Fat–Based Foods
3. Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods
4. Oxidative Stability and Shelf Life of Vegetable Oils
5. Oxidative Stability and Shelf Life of Fish Oil
6. Oxidative Stability and Shelf Life of Bulk Animal Fats and Poultry Fats
7. Oxidative Stability and Shelf Life of Frying Oils and Fried Foods
8. Oxidative Stability and Shelf Life of Food Emulsions
9. Oxidative Stability and Shelf Life of Low-Moisture Foods
10. Oxidative Stability and Shelf Life of Meat and Meat Products
11. Oxidative Stability of Seafood
12. Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits
13. Packaging Technologies to Control Lipid Oxidation