Third edition
edited by J. C. Allen
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 labelling aspects, and HACCP in the avoidance of rancidity.
There are also new chapters on rancidity in fish and in confectionery products. This is an
indispensable handbook for food scientists and technologists, particularly for those who use
oils and fats in any quantity.
- New edition of successful book includes new chapters on HACCP and legislative aspects.
The latter includes latest FAO/WHO recommendations and covers US levels of use for
antioxidants and other additives.
- regulations and legislation covering control of
rancidity in US, EUC, UK are detailed
- information has worldwide application
Contents:
The chemistry of rancidity of 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 (HACCP) approach.
Rancidity in dairy products. Rancidity in meats.
Legislation and labelling. Rancidity in creams and desserts.
The control of rancidity in confectionery products. Rancidity
in fish. Index.
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