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Oxidative Stability and Shelf Life
of Foods Containing Oils and Fats
Edited by Min Hu and Charlotte Jacobsen
February 2016 | ISBN 9781630670566
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats is the first book
to address the critical role of oils and fats in the successful development, and
improvement of, food and pet food products. From ensuring products are consumer
acceptable in nutritional and sensory aspects to extending the lifespan between
production and consumption, oxidative stability provides important options for foods
containing oils and fats. This book explores both analytical and evaluative methods for
bulk oils and fats, frying oils and fried foods, and food emulsions as well as for specific
food product categories. Featuring 13 chapters written by renowned experts, this
reference offers valuable insights into the latest research and applications.
● Presents the challenges of assessing oxidative stability and strategies for
minimizing lipid oxidation and extending the shelf life of various food products
● Discusses lipid co-oxidation with protein (many food products contain both
lipids and proteins)
● Includes new information on packaging technologies to control lipid oxidation
● Directed toward scientists working in the food and pet food industries
Available for purchase at store.elsevier.com/aocs
OxidativeStability-Jan17i-halfH.indd 1 11/8/16 4:14PM
TD NMR Sample Tubes
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The New Standard in NMR Sampling®
The IP assessed values for all the investigated oils span
over a wide range, namely from 20 to 78 hours, with an
observed overlapping of the specific ranges of the Basilicata
and the Garda oils, showing anyhow the latter the highest IP
values. However, the available analytical data did not allow to
highlight a possible direct correlation between the geographical origin and IPs. In the study the extra virgin oils were also
characterized taking into account other parameters: acidity,
peroxides, K232, K270, p-Anisidine, chlorophyll, carotenoids,
tocopherols, and total polyphenols. The results showed that
when considering oils having the same geographical origin
it was possible to highlight a significant positive correlation
between the total polyphenols content and the assessed IPs,
with R2> 0.993 and R2> 0.984 for Basilicata and Garda oils,
respectively (Fig. 2). Conversely, such a strong correlation
could not be observed for the other investigated parameters.
Fernanda Galgano is associate professor in the School of
Agricultural, Forestry, Food and Environmental Science (SAFE)
at the University of Basilicata (Potenza, Italy), where Marisa
C. Caruso is a researcher and Teresa Scarpa is a research fellow. Fabio Favati is associate professor in the Department of
Biotechnology at the University of Verona (Verona, Italy). Paola
Ornaghi is a scientist of the Analytical Department of VELP
Scientifica (Usmate, Italy).