How to determine the oxidation state and forecast the Shelf life of fried snacks

Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries.

However, these products can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours.

Take a look at a comparison between the different methods to test the shelf life of snacks and bakery foods. http://bit.ly/snackscomparisonFB

CDR FoodLab® is the analysis system specifically developed by CDR to respond to the needs of snacks producers of any size.

CDR FoodLab® allows testing the shelf life of finished products (fried snacks and nuts) more rapidly and easily than traditional methods with a green method.

Download the paper: “Fried snacks: the knowledge of the oxidation state to improve the Shelf life“, written by Dr. Emanuela Pascale, Research fellow at Department of Chemistry “Ugo Schiff”, Università degli Studi di Firenze, Italy.