Rancidity in Foods

Overview

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 ...
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1995 Hard cover 3rd ed. New in fine dust jacket. Trade paperback (US). Sewn binding. Cloth over boards. 290 p. Audience: General/trade. slightly shelfworn & aged.

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Overview

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.
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Editorial Reviews

Booknews
A practical approach to the causes and prevention of rancidity in foods, especially those with high oil or fat content. Substantially revised from the 1989 edition (first in 1983) to update the existing chapters and include new ones on the spectrophotometric and chromatographic analysis of oxidation, legislative and labelling aspects, HACCP in avoid rancidity, fish, and confections. For food scientists and technologists. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780751402193
  • Publisher: Wolters Kluwer Law & Business
  • Publication date: 9/1/1999
  • Edition number: 3
  • Pages: 290

Table of Contents

1 The chemistry of rancidity in foods 1
2 Measurement of rancidity 22
3 Evaluation of oxidative rancidity 54
4 Practical measures to minimise rancidity in processing and storage 68
5 The use of antioxidants 84
6 Spectrophotometric and chromatographic assays 104
7 Nutritional aspects of rancidity 128
8 Rancidity in cereal products 141
9 Prevention of rancidity in confectionery and biscuits - a hazard analysis critical control point (HACCP) approach 160
10 Rancidity in dairy products 179
11 Rancidity in meats 191
12 Legislation and labelling 203
13 Rancidity in creams and desserts 222
14 The control of rancidity in confectionery products 230
15 Rancidity in fish 256
Index 273
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