Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
- 1st Edition - January 21, 2016
- Editors: Min Hu, Charlotte Jacobsen
- Language: English
- Hardback ISBN:9 7 8 - 1 - 6 3 0 6 7 - 0 5 6 - 6
- eBook ISBN:9 7 8 - 1 - 6 3 0 6 7 - 0 5 7 - 3
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 p… Read more
Purchase options
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
Members of the pet and food industries, students, researchers, and professors from universities and research institutes
- List of Contributors
- Preface
- Introduction
- Chapter 1. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods
- 1.1. Introduction
- 1.2. Handling Considerations Critical for Lipid Oxidation Analyses
- 1.3. Extraction of Lipids for Oxidation Analyses
- 1.4. Chemical Analyses of Oxidation Products in Oils and Extracts
- 1.5. Physical/Instrumental Analyses of Oxidation Products in Oils and Intact Foods
- 1.6. Sensory Analyses to Establish Correlations of Chemical and Physical Assays
- 1.7. Analyses for Co-oxidation of Proteins
- 1.8. Summary and Conclusions
- Chapter 2. Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat–Based Foods
- 2.1. Shelf-Life Assessment Issues
- 2.2. Shelf-Life Assessment Strategies
- 2.3. Definition of the Acceptability Limit and Relevant Critical Indicator of Oxidation
- 2.4. Testing and Data Modeling
- 2.5. Conclusion
- Chapter 3. Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods
- 3.1. Introduction
- 3.2. Proper Test Design/Test Controls
- 3.3. Types of Sensory Tests
- 3.4. Examples from the Literature
- 3.5. Correlation of Sensory Data with Chemical Analysis Data
- 3.6. Data Analysis
- 3.7. Conclusions
- Chapter 4. Oxidative Stability and Shelf Life of Vegetable Oils
- 4.1. Introduction
- 4.2. Role of Oils and Fats in Foods
- 4.3. Shelf Life and Shelf Stability
- 4.4. Degradation of Oils During Storage
- 4.5. A Case Study on Oil Oxidative Stability
- 4.6. Discussion
- 4.7. Conclusion
- Chapter 5. Oxidative Stability and Shelf Life of Fish Oil
- 5.1. Introduction
- 5.2. Factors Influencing Oxidative Stability and Shelf Life of Fish Oils
- 5.3. Oxidative Stability of Fish Oils and Processing
- 5.4. Stabilization by the Use of Antioxidants
- 5.5. Synthetic Antioxidants
- 5.6. Natural Antioxidants
- 5.7. Quality Recommendations
- 5.8. Stabilization of Final Products
- 5.9. Composition
- 5.10. Storage Conditions
- 5.11. Conclusion and Recommendations
- Chapter 6. Oxidative Stability and Shelf Life of Bulk Animal Fats and Poultry Fats
- 6.1. Introduction (Source and Use of Animal Fats)
- 6.2. Characteristics and Fatty Acid Profile of Animal Fats and Poultry Fats
- 6.3. Lipid Oxidation in Animal-Derived Fats
- 6.4. Measuring Lipid Oxidation
- 6.5. Managing Lipid Oxidation in Animal-Derived Fats
- 6.6. Evaluation of Shelf Life of Bulk Animal Fats
- 6.7. Regulatory Status of Antioxidants for Animal Fats
- Chapter 7. Oxidative Stability and Shelf Life of Frying Oils and Fried Foods
- 7.1. Introduction
- 7.2. Lipid Oxidation in Frying Oils and Fried Foods
- Chapter 8. Oxidative Stability and Shelf Life of Food Emulsions
- 8.1. Introduction
- 8.2. Emulsions and Physical Stabilization
- 8.3. Lipid Oxidation in Emulsions
- 8.4. Antioxidants
- 8.5. Measurement of Oxidation and Shelf Life Stability in Food Emulsions
- 8.6. Strategies to Prevent Oxidation in Food Emulsions
- 8.7. Conclusions
- Chapter 9. Oxidative Stability and Shelf Life of Low-Moisture Foods
- 9.1. Introduction
- 9.2. Important Factors Impacting Oxidative Stability and Shelf Life of Low-Moisture Foods
- 9.3. Methods to Increase Oxidation Stability and Extend Shelf Life of Low-Moisture Foods
- 9.4. How to Evaluate the Oxidative Stability and Shelf Life of Low-Moisture Foods
- 9.5. Oxidative Stability and Shelf Life of Different Dry Food Products
- 9.6. Dried Egg Powders
- 9.7. Microencapsulated Oil Powders
- 9.8. Extruded Breakfast Cereals and Snack Foods
- 9.9. Dry Pet Food
- 9.10. Characteristics of Extruded Kibble
- 9.11. Characteristics of Lipid Oxidation in Dry Pet Food
- 9.12. Conclusion
- Chapter 10. Oxidative Stability and Shelf Life of Meat and Meat Products
- 10.1. Introduction
- 10.2. Oxidation of Meat and Meat Products
- 10.3. Measurement of Oxidative Stability
- 10.4. Shelf Life of Meat, Meat Products, and Other Muscle Foods
- 10.5. Prevention of Oxidation in Meat and Meat Products Using Natural Antioxidants
- Chapter 11. Oxidative Stability of Seafood
- 11.1. General Introduction
- 11.2. The Role of Lipid Oxidation for the Quality of Seafood
- 11.3. Common Markers of Lipid Oxidation in Seafoods
- 11.4. Intrinsic Factors Affecting Lipid Oxidation
- 11.5. Oxidation in Different Parts of Fish
- 11.6. External Factors Influencing Lipid Oxidation in Seafood
- 11.7. Preventing Lipid Oxidation in Seafood by Added Natural Antioxidants
- 11.8. Oxidation in Alternative Seafood Biomasses: Microalgae, Macroalgae, and Krill
- 11.9. Conclusions
- Chapter 12. Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits
- 12.1. Application of Information from Chapter
- 12.2. Introduction to Crackers, Cookies, and Biscuits
- 12.3. Role of Ingredients in Product Oxidative Stability
- 12.4. Oxidative Stability of Cookies, Crackers, and Biscuits
- Chapter 13. Packaging Technologies to Control Lipid Oxidation
- 13.1. Introduction
- 13.2. Barrier Properties of Packaging Materials
- 13.3. Food–Packaging Interactions and Oxidative Stability
- 13.4. Modified Atmosphere Packaging
- 13.5. Active Food Packaging
- 13.6. Regulatory Paths to Safe Commercialization
- List of Abbreviations
- Index
- Edition: 1
- Published: January 21, 2016
- Language: English
MH
Min Hu
Min Hu, Ph.D., is a senior scientist working for DuPont Nutrition & Health in the U.S.A. He has 25 years of working experience in academia, food and pet food industry. He has published more than 40 peer-reviewed research papers, 1 book, 4 book chapters and 4 patents. His research articles have been widely cited by other researchers for more than 800 times. He served as editorial board member for two scientific Journals and has been invited to review research papers for more than 10 well-regarded international Journals. His main focus is on lipid chemistry, lipid oxidation and digestion, antioxidants and bioactive compounds. He has spent more than ten years working on the evaluation of oxidative stability and shelf life of oils/fats and oils/fats -containing foods in food and pet food industry. He has rich experience in how to select appropriate physical and chemical methods to evaluate oxidative stability and shelf life of a specific food product and how to access the efficacy of an antioxidant in a specific food system, in particular, in dried food products. He did three year’s postdoc research on lipid oxidation with Prof. Eric Decker at University of Massachusetts at Amherst and one year research as a visiting professor on natural antioxidants at University of Copenhagen with Prof. Leif Skebsted. He was a professor at Huazhong Agricultural University.
Affiliations and expertise
Senior Application Scientist, DuPont Nutrition & Health, New Century, KS, USACJ
Charlotte Jacobsen
Dr. Charlotte Jacobsen is Professor and Group Leader of the Bioactives Analysis and Application Research Group at The National Food Institute, Technical University of Denmark (DTU Food). Her research encompasses the production of antioxidants from natural sources and the oxidative stability of omega-3 delivery systems, including the incorporation of antioxidants into food. Dr. Jacobsen has been appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel. She collaborates with numerous international public organizations, including the University of Massachusetts, NTNU (Norway), CSIC/IIM (Spain), Kiel University (Germany), INRA and IFREMER (France), including as President of the European Section of the American Oil Chemists Society and Chair of the Lipid Oxidation Board of the American Oil Chemists Society. She is co-editor of five books on the topic of aquatic bioactives.
Affiliations and expertise
The National Food Institute, Technical University of Denmark, Lyngby, DenmarkRead Oxidative Stability and Shelf Life of Foods Containing Oils and Fats on ScienceDirect