The second edition of this text examines the properties, conditions and theoretical principles governing the safety and efficacy of various food preservation, storage and packaging techniques. Qualitatively and quantitatively, it formulates the principles of food preservation and storage stability and offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation and high-pressure processing.

A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and...

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi- cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per- oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci- dence of cancer has resulted in scrutiny of autoxidized products...