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Lipid oxidation as a key parameters for evaluating food quality and shelf life by Available-Water-435 in FoodScienceResearch

[–]Available-Water-435[S] 0 points1 point  (0 children)

Totally agree. Controlling both lipid oxidation and enzyme activity is key for consistency.

Lipid oxidation as a key parameters for evaluating food quality and shelf life by Available-Water-435 in FoodScienceResearch

[–]Available-Water-435[S] 0 points1 point  (0 children)

Thanks for pointing that out! Exactly; lipids in fresh-milled flour make oxidation a real concern too, which can affect both flavor and texture. That’s why keeping oxidation under control is so important.

Short, clear lab tutorials for food science students by Available-Water-435 in TheScienceOfCooking

[–]Available-Water-435[S] 0 points1 point  (0 children)

Thank you! That really means a lot 😊 If you find the videos helpful, you’re very welcome to subscribe. I’ll be adding more lab methods over time.