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A Spanish public research organisation has developed a method to predict the shelf life of food with high levels (>0.25%) of polyunsaturated fatty acids, such as (fresh or frozen) oily or semi-oily fish, by assessing their susceptibility to lipid oxidation. This method is more reliable than traditional ones that are actually non-predictive methods and are unsuitable for frozen food. Besides, the method is executable as software. License is offered.

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Your name	has sent you the following co-operation profile details 12 ES 28G2 3OHU Prediction of the shelf life in foods with high level of polyunsaturated fatty acids (PUFAs) A Spanish public research organisation has developed a method to predict the shelf life of food with high levels (>0.25%) of polyunsaturated fatty acids, such as (fresh or frozen) oily or semi-oily fish, by assessing their susceptibility to lipid oxidation. This method is more reliable than traditional ones that are actually non-predictive methods and are unsuitable for frozen food. Besides, the method is executable as software. License is offered. To view the full details of this profile, click this link: http://www.enterprise-europe-scotland.com/sct/services/enquire.asp?id=12+ES+28G2+3OHU&enquirytype=BBS
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