Oxidation of lipids is a chemical change in food, feed, and ingredients that may impact flavor, aroma, nutritional quality, and texture. The chemicals produced from oxidation of lipids are responsible for rancid flavor and aroma. Oxidized fats can interact with proteins and carbohydrates causing changes in texture.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
"The U.S. Food and Drug Administration began requiring additional information about the source of store-bought water."READ MORE
Patulin is a mycotoxin associated with the spoilage of grains, fruits, cheeses, and breads. It is considered the most significant mycotoxin in fruit and fruit juices; important because high-risk populations such as infants, children and the elderly consume these products. Download white paper to read on:READ MORE
Mycotoxins are not produced all the time, but can present under specific growing conditions and colonize crops.READ MORE