Rancidity in foods
Author: J. C. Allen
Publisher: Springer
Published: 1995-12-31
Total Pages: 290
ISBN-13: 9780751402193
DOWNLOAD EBOOKRead and Download eBook Full
Author: J. C. Allen
Publisher: Springer
Published: 1995-12-31
Total Pages: 290
ISBN-13: 9780751402193
DOWNLOAD EBOOKAuthor: Colin Henry Lea
Publisher:
Published: 1939
Total Pages: 246
ISBN-13:
DOWNLOAD EBOOKThe chemistry of the fats; Rancidity: occurrence and types; The lesser causes of rancidity; The action of micro-organisms on fats; The deterioration of fats by atmospheric oxidation; Rancidity in dairy-products and in the fat of meat.
Author: Colin Henry Lea
Publisher:
Published: 1939
Total Pages: 230
ISBN-13:
DOWNLOAD EBOOKAuthor: David R. Erickson
Publisher: The American Oil Chemists Society
Published: 1990
Total Pages: 464
ISBN-13: 9780935315301
DOWNLOAD EBOOKAuthor: W. H. Simmons
Publisher:
Published: 1911
Total Pages: 162
ISBN-13:
DOWNLOAD EBOOKAuthor: Robert Joseph Manning
Publisher:
Published: 1948
Total Pages: 78
ISBN-13:
DOWNLOAD EBOOKRancidity in fats and oils is primarily due to oxidation of unsaturated fatty acid chains. Oxygen absorbed from the atmosphere forms a peroxide by addition to a douple bond. Subsequent oxidation breaks the carbon chain and forms shorter chain acids and aldehydes which cause the fat to have an unpleasant odor and taste. This oxidative rancidity can be delayed by the addition of anti-oxidants to the fat. The most effective anti-oxidants have been found to be phenolic compounds. The effect of these substances can be greatly enhanced by the addition of very small amounts of certain organic and mineral acids called synergists. Verious substances were tested for their anti-oxygenic activity in chicken fat. A high quality sample of pooled chicken leaf fat was used as the substrate in this study. The procedure used was that of King, Roschen and Irwin of Swift and Company. It involves aeration of the fat sample at an elevated temperature. The degree of rancidity was determined by iodimetric analysis for peroxides at regular intervals. The relative value of the various anti-oxidants used is shown in Table I. [The effect of an anti-oxidant and a synergist is shown graphically in Figure I.] A combination of nordihydroguaiaretic acid with citric or phosphoric acid was found to be the most effective stabilizer for chicken fat among the substances tested. Gallic acid and gum guaiac also gave excellent results as anti-oxidants. An easy method of determining the point of rancidity in chicken fat was found. In every experiment, bleaching of the bright yellow color of the fat coincided with the onset of rancidity.
Author: G. Hoffmann
Publisher: Academic Press
Published: 2013-10-22
Total Pages: 401
ISBN-13: 148321835X
DOWNLOAD EBOOKThe Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.
Author: Yee-Ying Lee
Publisher: Springer Nature
Published: 2022-03-15
Total Pages: 496
ISBN-13: 9811651132
DOWNLOAD EBOOKThis book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
Author: Min Hu
Publisher: Elsevier
Published: 2016-01-19
Total Pages: 582
ISBN-13: 163067057X
DOWNLOAD EBOOKOxidative 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
Author: Kathleen Warner
Publisher: The American Oil Chemists Society
Published: 1995-01-30
Total Pages: 252
ISBN-13: 9780935315585
DOWNLOAD EBOOKMethods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.