Rancidity in Foods

• Other Authors: Allen, J. C. (edited), Hamilton, R. J. Richard John
• Format: Book
• Language: English
• Published: Gaithersburg, Maryland Aspen Publishers, Inc. 1999
• Subjects: Rancidity; Food spoilage
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiv, 290 pages illustrations 23 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0834212870

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.