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 2017 Schedule of Fees contains a wide array of Midwest Laboratories analysis offerings. Prices are subject to change without notice.READ MORE
"The U.S. Food and Drug Administration began requiring additional information about the source of store-bought water."READ MORE
Most multivitamins and many dietary supplements contain Vitamin K. Both types, K1 and K2 are used, but K3 is not allowed in humans because it has been shown to damage hepatic cells in laboratory studies. However, Vitamin K3 is allowed in certain animal feed formulations. Download our White Paper to learn more.READ MORE