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.
There have been several changes made to the FDA/USDA Nutrition Facts Label: Servings are in larger, bolder typeface. Serving sizes have changed to reflect reality. Calories use a larger typeface. Percent Daily Values have been updated. A new category has been created: Added Sugars. There is a change in the required and voluntary Absolute valuesREAD MORE
by Dr. Jane Caldwell & Brian Hodges Twenty-first-century consumers, processors, co-packers and regulators need to verify the identity of meats for a variety of nutritional, personal, religious, safety, regulatory, and ethical reasons. Many consumers have taboos and religious laws concerning species fit for consumption. Download the 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