Overview
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.
Full Product Details
Author: John C. Allen ,
R.J. Hamilton
Publisher: Aspen Publishers Inc.,U.S.
Imprint: Aspen Publishers Inc.,U.S.
Edition: 3rd ed. 1994
Dimensions:
Width: 15.50cm
, Height: 1.90cm
, Length: 23.50cm
Weight: 1.340kg
ISBN: 9780834212879
ISBN 10: 0834212870
Pages: 290
Publication Date: 31 March 1994
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
'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
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
`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
