Rancidity in Foods / Edition 3

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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

From the Publisher
'This is a very useful handbook on the causes and prevention of rancidity in foods. This third edition has been substantially enlarged and rewritten. All the authors who have contributed to the book are recognised experts in their fields and all have shared in the editors' objective of producing a practical handbook...'
Food Trade Review
'The third edition of this excellent work...gives a general and complete view of the oxidation and rancidity of foods. It is suitable both for scientists searching for a deeper knowledge in this field and for technicians concerned with food manufacture.'
Lebensmittel-Technologie
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: 9780834212879
  • Publisher: Springer US
  • Publication date: 11/4/2007
  • Edition description: 3rd ed. 1994
  • Edition number: 3
  • Pages: 308
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.75 (d)

Table of Contents

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.

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