The development of oxidation is the critical event determining the shelf life of oils/fats and oils/fat based foods. A reliable shelf life assessment is thus crucial to verify how long the product will last before it is oxidized to unacceptable levels. In this chapter, the shelf life assessment strategies of oils/fats and oils/fats based foods are critically discussed. The definition of oxidative indicators and the choice of the acceptability limit as well as possible methodologies for shelf life testing are presented. The focus is on methods of shelf life evaluation under actual storage conditions and methods of shelf life prediction based on exploitation of proper accelerating environmental factors. The shelf life assessment methodology is also illustrated with reference to a case study showing uncertainties and possible risks arising during its application.
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2)
MANZOCCO, Lara;CALLIGARIS, Sonia;ANESE, Monica;NICOLI, Maria Cristina
2016-01-01
Abstract
The development of oxidation is the critical event determining the shelf life of oils/fats and oils/fat based foods. A reliable shelf life assessment is thus crucial to verify how long the product will last before it is oxidized to unacceptable levels. In this chapter, the shelf life assessment strategies of oils/fats and oils/fats based foods are critically discussed. The definition of oxidative indicators and the choice of the acceptability limit as well as possible methodologies for shelf life testing are presented. The focus is on methods of shelf life evaluation under actual storage conditions and methods of shelf life prediction based on exploitation of proper accelerating environmental factors. The shelf life assessment methodology is also illustrated with reference to a case study showing uncertainties and possible risks arising during its application.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
