Our partner Leatherhead Food Research will
present a poster on the OXITEST, entitled "Exploring rancidity assessment and prediction using the OXITEST".
Shortly, potato crisps were fried using two different oils, one oil containing an antioxidant and the other without, to study their oxidative stability.
With OXITEST, the sample has been tested as it is, without any preliminary fat extraction.
For further information contact our partner ACalder@LeatherheadFood.com