We use diverse methods to study proceeding of lipid oxidation from primary products to monomeric oxides, volatiles and polymerization products. In our investigations on oxidation of proteins we have focused on proteins isolated from both plant and animal sources including whey proteins and proteins isolated from insects. Lipid and protein oxidation of meat is also among of our expertise.
We offer contracted analytical service regarding oxidative stability of foods, food raw materials, and isolated food ingredients. The laboratories are located at Viikki Campus (Agnes Sjöbergin katu 2) at the Department of Food and Nutrition.
For contracted analytical services please contact (form)