Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

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.

1. Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods
2. Determination and Prediction of Shelf-Life of Oils/Fats and Oil/Fat–Based Foods
3. Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods
4. Oxidative Stability and Shelf Life of Vegetable Oils
5. Oxidative Stability and Shelf Life of Fish Oil
6. Oxidative Stability and Shelf Life of Bulk Animal Fats and Poultry Fats
7. Oxidative Stability and Shelf Life of Frying Oils and Fried Foods
8. Oxidative Stability and Shelf Life of Food Emulsions
9. Oxidative Stability and Shelf Life of Low-Moisture Foods
10. Oxidative Stability and Shelf Life of Meat and Meat Products
11. Oxidative Stability of Seafood
12. Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits
13. Packaging Technologies to Control Lipid Oxidation

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.
Charlotte Jacobsen, PhD, is a Professor in BioactivesdAnalysis and Application. She leads the Research group for BioactivesdAnalysis and Applications at the National Food Institute, Technical University of Denmark. She is internationally renowned for her research in lipid oxidation of omega-3-enriched foods, and she has received several awards including the Danish Danisco price 2003 (40.000 $), the French La Médaille Chevreul 2010 awarded by Association Francaise pour l’étude des Corps Gras, the Norman medal from Deutsche Gesellschaft f€ur Fettwissenschaft e.V. (2020), the Stephen S. Chang award (2021), and two