Jump to content

  • Quick Navigation
- - - - -

Mayonnaise, veg. oils - procedure oxidative stability requested

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 Jerome


    Grade - Active

  • IFSQN Active
  • 8 posts
  • 1 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male

Posted 27 June 2018 - 10:42 PM

Dear Gerard,

Thank you for your post. Myself, I am a Master student in food sciences in Belgium and I want to conduct a research on the "evaluation of the oxidative stability of vegetable oils". I am interested whith the case of mayonnaise because I am in contact with a company that is manufacturing dressed sauces including mayonnaise and they have an issue because before that their products meet the expiration date, they have already lost some of their quality signs.

I want to know what approach that I can take to evaluate the oxidative stability.

Thank you.


Edited by Charles.C, 28 June 2018 - 06:06 AM.
split from thread 31928


#2 jdpaul


    Grade - MIFSQN

  • IFSQN Member
  • 216 posts
  • 168 thanks

  • United States
    United States

Posted 28 June 2018 - 12:52 PM

See this. This should give you plenty of probing questions to ask them


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users