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General Laboratory - Food and Feed Analysis

Shelf Life Investigations

Oxidative stability is one of the most important characteristics that should be evaluated on a food product. The chemical reactions occurring between oxygen and several sensitive components of foods are one of the most important causes of quality alteration of food products. In particular, the rancidity, that is the auto-oxidation of fats/lipids contained in foods, is one of the main factors affecting their shelf-life.

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