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Articles on Food Quality

Effect of Processing on Antioxidant Properties of Tomatoes
The antioxidant properties and organoleptic quality of the harvested tomatoes are substantially dependant on processing methods. Application of adequate techniques during handling and processing considerably contributes to optimising the antioxidant capacity, maintaining the nutritional value and preserving organoleptic quality of the final product. Read More -->
Factors affecting Flavour and Texture of Meats Before and After Slaughter
Lipid oxidation is one of the main causative factors in the meat deterioration. At the initial stage of the oxidation, lipid hydroperoxides are formed before the development of the secondary oxidation. The secondary oxidation is mainly responsible for the off-flavour production in meats. Read More -->
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