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Rancidity in Foods

John C. Allen, R.J. Hamilton (Herausgeber)

Buch | Hardcover

290 Seiten

1994 | 3rd ed. 1994
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1287-9 (ISBN)

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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. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.

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.

Zusatzinfo	XIV, 290 p.
Verlagsort	Philadelphia
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8342-1287-0 / 0834212870
ISBN-13	978-0-8342-1287-9 / 9780834212879
Zustand	Neuware