LEADER 03871nam 2200529 450 001 9910583370303321 005 20200614145516.0 010 $a1-5231-0177-6 010 $a1-63067-057-X 035 $a(CKB)3710000000584309 035 $a(EBL)4385965 035 $a(MiAaPQ)EBC4385965 035 $a(PPN)193848236 035 $a(EXLCZ)993710000000584309 100 $a20160212h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aOxidative stability and shelf life of foods containing oils and fats /$feditors, Min Hu, Charlotte Jacobsen 210 1$aAmsterdam, [Netherlands] :$cAcademic Press,$d2016. 210 4$dİ2016 215 $a1 online resource (582 p.) 300 $aDescription based upon print version of record. 311 $a1-63067-056-1 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFront Cover; Oxidative Stability and Shelf Life of Foods Containing Oils and Fats; Copyright; Contents; List of Contributors; Preface; Introduction; MAIN FOCUS OF THE BOOK; OXIDATION (RANCIDITY) PROCESSES IN OILS/FATS AND OILS/FATS-CONTAINING FOODS AND MEASUREMENTS OF LIPID OXIDATION; WHAT ARE THE OXIDATIVE STABILITY (RANCIDITY) AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS?; WHAT IS CRITICAL ABOUT EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE?; WHY IS EVALUATING THE OXIDATIVE STABILITY AND SHELF-LIFE OF FOODS AND FOOD INGREDIENTS A BIG CHALLENGE FOR THE FOOD AND PET FOOD... 327 $aCOMMON METHODS FOR EVALUATING OXIDATIVE STABILITY AND SHELF-LIFE IN THE FOOD AND PET FOOD INDUSTRIES: ADVANTAGES AND DISADVANTAG...HOW TO EVALUATE THE OXIDATIVE STABILITY AND SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOODS; CHALLENGES POSED BY HETEROGENEOUS, MULTIPHASE FOOD SYSTEMS; FACTORS INFLUENCING AND DETERMINING OXIDATIVE STABILITY; MINIMIZING LIPID OXIDATION AND EXTENDING SHELF-LIFE OF OILS/FATS AND OILS/FATS-CONTAINING FOOD PRODUCTS; WHAT YOU WILL FIND IN THIS BOOK; REFERENCES; 1 - Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods; 1.1 INTRODUCTION 327 $a1.1.1 Fundamental Processes of Lipid Oxidation1.2 HANDLING CONSIDERATIONS CRITICAL FOR LIPID OXIDATION ANALYSES; 1.2.1 Glassware Washing; 1.2.2 Solvents; 1.2.2.1 General Solvent Properties and Selectivity; 1.2.2.2 Solvent Stability; 1.2.2.3 Water Solubility in Solvents and Vice Versa; 1.2.3 Gas Solubility in Solvents; 1.2.4 Light; 1.2.5 Handling and Storage; 1.3 EXTRACTION OF LIPIDS FOR OXIDATION ANALYSES; 1.3.1 Pretreatments; 1.3.2 Extraction Methods; 1.3.2.1 Methods that Improve Extraction Yields and Efficiency 327 $a1.3.2.2 Methods that Increase Extraction Efficiency While also Limiting Lipid Oxidation1.4 CHEMICAL ANALYSES OF OXIDATION PRODUCTS IN OILS AND EXTRACTS; 1.4.1 Conjugated Dienes; 1.4.2 Hydroperoxides; 1.4.2.1 Iodometric Titration (AOCS Cd 8-53); 1.4.2.2 Xylenol Orange (XO); 1.4.2.3 Ferric Thiocyanate (FeSCN); 1.4.3 Epoxide Assays; 1.4.3.1 Hydrobromic Acid Titration (AOCS Standard Method Cd 9-57, 1997); 1.4.3.2 DETC Assay with HPLC Separation and Quantification of Epoxy Adducts; 1.4.4 Carbonyl Assays; 1.4.4.1 Complexation of Carbonyls with 2,4-Dinitrophenylhydrazine (DNPH) 327 $a1.5.4 Evaluation of Stability or Resistance to Oxidation 606 $aFood$xShelf-life dating 606 $aFood$xStorage 615 0$aFood$xShelf-life dating. 615 0$aFood$xStorage. 676 $a664.09 702 $aHu$b Min 702 $aJacobsen$b Charlotte 712 02$aAmerican Oil Chemists' Society. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910583370303321 996 $aOxidative stability and shelf life of foods containing oils and fats$92157096 997 $aUNINA