RAPID PEROXIDASE TESTING FOR OAT “COOK” QUALITY A second part of the shelf life and product stability equation for cooked oat products is peroxidase. It is more difficult to inactivate than lipase and trace residual activity is common. Peroxidases can also renature and regenerate part of the original enzyme activity under some conditions. Numerous colorimetric … Continue reading OAT-CHEK II