Our projects on oxidation, stability and food quality are:

– Analytical methods to measure lipid oxidation in foods

– Preventing lipid oxidation in foods and improving their shelf life

• Optimizing the quality and stability of potato chips and fried snack foods
• Optimization of the oxidative stability of foods enriched in iron
• Stability of cured meat products low in nitrates and nitrites
• Preventing oxidation of polyunsaturated meats
• Nuts oxidative stability
  

   Our articles on lipid oxidation, stability and food quality

  Project Leader:

  Francesc Guardiola, PhD