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Bioactive compounds and health
Oxidation, stability & food quality
Fats in animal feeding
Food authentication
Olive oil. Factors that influence its composition, sensory profile and quality
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Bioactive compounds and health projects
Oxidation, stability & food quality projects
Analytical methods to measure lipid oxidation in foods
Preventing lipid oxidation in foods
Potato chips and fried snacks
Heme iron enriched cookies
Cured meat products
Polyunsaturated meat
Nuts
Fats in animal feeding projects
Improvement of the nutritional quality and oxidative stability of meat and eggs
Chicken and rabbit – use of vegetable oils
omega-3 chicken – use of fish oil
Chicken – optimization of tocopherol content
Modification of fatty acid composition of pork and back fat
Eggs – omega-3 fatty acids
Valorization of fat by-products and co-products for animal feeding
Feeding Fats Safety
Re-esterified fats in feed
Feed oxidative stability and quality
Food authentication
Autenfood Project
OLEUM
Olive oil projects
Autenfood Project
OLEUM
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Bioactive compounds and health (research articles)
Oxidation, stability and food quality (research articles)
Fats in animal feeding (research articles)
Food authentication (research articles)
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