|
|
 |
Food&Feed Line |
|
|
Shelf- life studies
|
|
|
|
|
Oxidation of fats contained in food products (which causes product rancidity) can be considered as one of the most important factors affecting shelf-life (commercial duration) of foods, even for low fat products.
Velp Scientifica has developed an innovative instrument, OXITEST, able to provide very valuable additional information about the processes of fat oxidation in foods.
The instrument is suitable both for R&D, shelf-life studies, and for Quality Control.
|
|
|
|
|
|
|
|
|
|
|
| |  | | | | | | | | | | | |
|
|
|
|
|
|
|
