Rancidity in Foods
3rd Edition
Published on 31. March 1994
Book
Hardback
XIV, 290 pages
978-0-8342-1287-9 (ISBN)
Description
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.
Reviews / Votes
` 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
More details
Edition
3rd ed. 1994
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Research
Edition type
Revised edition
Illustrations
XIV, 290 p.
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 22 mm
Weight
629 gr
ISBN-13
978-0-8342-1287-9 (9780834212879)
Schweitzer Classification
Other editions
Previous edition
J. C. Allen | R. J. Hamilton
Rancidity in Foods
Book
12/1995
3rd Edition
Aspen Publishers Inc.,U.S.
€143.92
Article exhausted; check for reprint
Content
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.