Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats


  • Author : Min Hu
  • Publisher : Elsevier
  • Release Date : 2016-01-19
  • Genre: Science
  • Pages : 564
  • ISBN 10 : 9781630670573

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Excerpt :

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

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats


  • Author : Min Hu
  • Publisher : Unknown
  • Release Date : 2016
  • Genre: TECHNOLOGY & ENGINEERING
  • Pages : null
  • ISBN 10 : 1523101776

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Excerpt :

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.

Food and Beverage Stability and Shelf Life Book
Score: 5
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Food and Beverage Stability and Shelf Life


  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • Genre: Technology & Engineering
  • Pages : 864
  • ISBN 10 : 9780857092540

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Food and Beverage Stability and Shelf Life Excerpt :

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Applications of Calorimetry in a Wide Context Book

Applications of Calorimetry in a Wide Context


  • Author : Amal Ali Elkordy
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-01-23
  • Genre: Science
  • Pages : 488
  • ISBN 10 : 9789535109471

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Applications of Calorimetry in a Wide Context Excerpt :

Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and oils. Differential Scanning Calorimetry is used to study the thermal behaviours of drug molecules and excipients by measuring the differential heat flow needed to maintain the temperature difference between the sample and reference cells equal to zero upon heating at a controlled programmed rate. Microcalorimetry is used to study the thermal transition and folding of biological macromolecules in dilute solutions. Microcalorimetry is applied in formulation and stabilisation of therapeutic proteins. This book presents research from all over the world on the applications of calorimetry on both solid and liquid states of materials.

Food Quality and Shelf Life Book

Food Quality and Shelf Life


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06-25
  • Genre: Business & Economics
  • Pages : 418
  • ISBN 10 : 9780128171905

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Food Quality and Shelf Life Excerpt :

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Encyclopedia of Food Chemistry Book

Encyclopedia of Food Chemistry


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • Genre: Technology & Engineering
  • Pages : 2194
  • ISBN 10 : 9780128140451

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Encyclopedia of Food Chemistry Excerpt :

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

The Stability and Shelf Life of Food Book

The Stability and Shelf Life of Food


  • Author : Persis Subramaniam
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-24
  • Genre: Technology & Engineering
  • Pages : 612
  • ISBN 10 : 9780081004364

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The Stability and Shelf Life of Food Excerpt :

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Food Lipids Book

Food Lipids


  • Author : Jose M. Lorenzo
  • Publisher : Academic Press
  • Release Date : 2022-03-01
  • Genre: Health & Fitness
  • Pages : 516
  • ISBN 10 : 9780128235263

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Food Lipids Excerpt :

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries

Releasing Systems in Active Food Packaging Book

Releasing Systems in Active Food Packaging


  • Author : Seid Mahdi Jafari
  • Publisher : Springer Nature
  • Release Date : 2022
  • Genre: Bioactive compounds
  • Pages : 516
  • ISBN 10 : 9783030902995

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Releasing Systems in Active Food Packaging Excerpt :

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.

Food Security and Nutrition Book

Food Security and Nutrition


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-10-17
  • Genre: Technology & Engineering
  • Pages : 298
  • ISBN 10 : 9780128209325

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Food Security and Nutrition Excerpt :

Food and nutrition security - identified via availability, access, utilization, and stability - and transitions to sustainable food systems are major discourses in the agro-food arena, as many countries today experience different forms of malnutrition simultaneously, such as child undernutrition, anemia among women, and adult obesity. Meanwhile, the triple burden of malnutrition (undernutrition, overnutrition, and micronutrient deficiency) is still widespread. Food Security and Nutrition explores integrated, context-specific approaches to food security challenges, emphasizing nutrition security as an integral component and addressing the implications of food content to food and nutrition security policies. Providing insight into these challenges through agricultural, policy, nutritional, geographic and sustainability lenses, Food Security and Nutrition is a valuable reference for food scientists and nutrition researchers working in food supply, food security, and nutrition security, and policy makers, investors, and other decision-makers seeking to address food insecurity around the world. Addresses nutrition security as part of the overall challenge of food security Explores contributing factors that impact both food and nutrition security Presents insights into effective policy development and implementation

Omega 3 Delivery Systems Book

Omega 3 Delivery Systems


  • Author : Pedro J. García-Moreno
  • Publisher : Academic Press
  • Release Date : 2021-07-25
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9780128230275

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Omega 3 Delivery Systems Excerpt :

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Spray Drying Encapsulation of Bioactive Materials Book

Spray Drying Encapsulation of Bioactive Materials


  • Author : Seid Mahdi Jafari
  • Publisher : CRC Press
  • Release Date : 2021-09-07
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 9781000416442

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Spray Drying Encapsulation of Bioactive Materials Excerpt :

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.

Olives and Olive Oil in Health and Disease Prevention Book

Olives and Olive Oil in Health and Disease Prevention


  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2020-12-02
  • Genre: Technology & Engineering
  • Pages : 746
  • ISBN 10 : 9780128199893

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Olives and Olive Oil in Health and Disease Prevention Excerpt :

Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students. Continues the tradition of exploring olives and olive oil from general aspects down to a detailed level of important micro-and micronutrients Explains how olive oil compares to other oils Details the many implications for human health and disease, including metabolic health, cardiovascular health and effects on tissue and body systems

Lipid Oxidation Book

Lipid Oxidation


  • Author : Amy S. Logan
  • Publisher : Elsevier
  • Release Date : 2015-08-15
  • Genre: Science
  • Pages : 548
  • ISBN 10 : 9780988856516

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Lipid Oxidation Excerpt :

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation

Fats and Associated Compounds Book

Fats and Associated Compounds


  • Author : Jose Manuel Miranda Lopez
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-12-17
  • Genre: Medical
  • Pages : 383
  • ISBN 10 : 9781788018852

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Fats and Associated Compounds Excerpt :

Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.