BTSA Blog

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Importance of food safety

We can define food safety as the set of conditions and measures necessary during the production, storage, distribution, and preparation of food to ensure that its consumption does not represent a risk to the health of people

Physical properties of oils and fats

The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences.

Regulation of antioxidants in animal nutrition

According to Regulation (EC) No 1831/2003, antioxidants in animal nutrition will be considered “technological additives” defining antioxidants as: “substances that prolong the shelf life of feed and feed materials, protecting them against spoilage caused by oxidation. “

Methods to determine oxidative stability

The autooxidation of fats is of paramount importance in the food industry as the degree of lipid oxidation has remarkable consequences for the quality of the food.

Packaging and food preservation

There are many causes that negatively influence the quality of food, either by intrinsic factors of the food, such as its nutrient content, water availability, pH, etc., or by extrinsic factors such as temperature of storage, relative humidity, exposure to sunlight and air, handling and processing of raw materials, etc.