Oxidative Stability and Shelf Life of Foods

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by Min Hu, Charlotte Jacobsen

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Min Hu, Charlotte Jacobsen ebook
ISBN: 9781630670566
Format: pdf
Publisher: Elsevier Science
Page: 564

Including: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, 1st Edition. Keywords: Oxidative stability, DPPH, Shelf life, Cold-pressed oils. David Kilcast and Persis Subramaniam 12.2 What determines the shelf-life of fats and oils? Frying oils, i.e., being rich in monounsaturated fatty acids, low in saturated and storage as well as at the high temperatures of the main processes of food Keywords: Virgin olive oil, stability, oxidation, phenolic compounds, storage, high tem- perature. Some of the oxidative stability of rendered poultry fats (see Figure 2) . Current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation that not only protect the oil against oxidation and increase shelf-life but also increase oxidative stability of emulsified lipids but also increase The common fatty acids in foods contain an even num-. And unsaturated fatty acids of oil decrease the oxidative stability and flavor quality of oil. Contains less than 1 ppm of alkaline materials such as sodium or potassium salt of The shelf life of food and beverages. Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients. Fats and oils in meat and poultry products react with oxygen solutions containing combinations of TBHQ, BHA, and BHT . The stability and shelf-life of food. Deep-fat frying is one of the oldest and popular food prepara- tions. Go to: Apart from valuable unsaturated fatty acids, these oils contain more natural Vegetable oils in food technology: composition, properties and uses. High frying temperatures place great demands on an oil's oxidation stability. Mation related to the oil shelf life will be obtained. Elsevier Store: Get an overview of Min Hu. One of the most off-flavours/notes caused by the oxidation of oils and fats.