Hu, M: Oxidative Stability and Shelf Life of Foods Containin

Hu, Min

ISBN 10: 1630670561 / ISBN 13: 9781630670566

Verlag: Elsevier Science & Technology|Academic Press and AOCS Press, 2016

Beschreibung

Oxidative 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 .

Bestandsnummer des Verkäufers 596468153

Bibliografische Details

• Titel: Hu, M: Oxidative Stability and Shelf Life of Foods Containin
• Verlag: Elsevier Science & Technology|Academic Press and AOCS Press
• Erscheinungsjahr: 2016
• Sprache: Englisch
• ISBN-10: 1630670561
• ISBN-13: 9781630670566
• Einband: Hardcover
• Zustand: New

Über diesen Titel

Inhaltsangabe

Oxidative 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.

Über die Autorinnen und Autoren

Min Hu, Ph.D., is a senior scientist working for DuPont Nutrition & Health in the U.S.A. He has 25 years of working experience in academia, food and pet food industry. He has published more than 40 peer-reviewed research papers, 1 book, 4 book chapters and 4 patents. His research articles have been widely cited by other researchers for more than 800 times. He served as editorial board member for two scientific Journals and has been invited to review research papers for more than 10 well-regarded international Journals. His main focus is on lipid chemistry, lipid oxidation and digestion, antioxidants and bioactive compounds. He has spent more than ten years working on the evaluation of oxidative stability and shelf life of oils/fats and oils/fats -containing foods in food and pet food industry. He has rich experience in how to select appropriate physical and chemical methods to evaluate oxidative stability and shelf life of a specific food product and how to access the efficacy of an antioxidant in a specific food system, in particular, in dried food products. He did three year’s postdoc research on lipid oxidation with Prof. Eric Decker at University of Massachusetts at Amherst and one year research as a visiting professor on natural antioxidants at University of Copenhagen with Prof. Leif Skebsted. He was a professor at Huazhong Agricultural University.

Dr. Charlotte Jacobsen is Professor and Group Leader of the Bioactives Analysis and Application Research Group at The National Food Institute, Technical University of Denmark (DTU Food). Her research encompasses the production of antioxidants from natural sources and the oxidative stability of omega-3 delivery systems, including the incorporation of antioxidants into food. Dr. Jacobsen has been appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel. She collaborates with numerous international public organizations, including the University of Massachusetts, NTNU (Norway), CSIC/IIM (Spain), Kiel University (Germany), INRA and IFREMER (France), including as President of the European Section of the American Oil Chemists Society and Chair of the Lipid Oxidation Board of the American Oil Chemists Society. She is co-editor of five books on the topic of aquatic bioactives.