LiBiFOOD blog

Menú

  • LibiFOOD
    • About LibiFood
    • Our team
    • Contact us
  • Services
  • Research topics
    • 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
  • Projects
    • 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
  • Research articles
    • Bioactive compounds and health (research articles)
    • Oxidation, stability and food quality (research articles)
    • Fats in animal feeding (research articles)
    • Food authentication (research articles)
    • Other research articles
  • Partners
  • Catala

Feed oxidative stability and quality

Sorry we are developing our web page. For more info please contact Alba Tres,PhD.

Share it:

  • Share on X (S'obre en una nova finestra) X
  • Comparteix al Facebook (S'obre en una nova finestra) Facebook
M'agrada S'està carregant...
  • English
  • Català
  • News
    • Bioactive compounds and health
    • LiBiFOOD News
    • Science for you
    • Who was?
    • Oxidation, stability and food quality
    • Fats in animal feeding
    • Food authentication
    • olive oil
  • Jobs and internships

Entrades recents

  • Oferta para realizar un Doctorado
  • 1 Post-doc and 2 PhD positions
  • Joan Campo, scientific internship at Adisseo
  • Which chicken do you eat for Christmas?
  • Enjoy summer drinking tiger nut milk

@libifood

Els meus tuits

Creative Commons License
LiBiFOOD web in english by Grup de Recerca LiBiFOOD is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at www.libifood.com.
Permissions beyond the scope of this license may be available at libifood@gmail.com.

  • Link to info on Copyrights of images
Bloc a WordPress.com.
  • Subscriure's Subscrit
    • LiBiFOOD blog
    • Already have a WordPress.com account? Log in now.
    • LiBiFOOD blog
    • Subscriure's Subscrit
    • Registre
    • Entra
    • Copy shortlink
    • Report this content
    • Visualitza l'entrada al Lector
    • Gestioneu les subscripcions
    • Collapse this bar
Privadesa i galetes: aquest lloc utilitza galetes. En continuar utilitzant aquest lloc web, accepteu el seu ús.
Per a obtenir més informació, inclòs com controlar les galetes, mireu aquí: Política de galetes
%d