Rancidity in Foods

• 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.

'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