Chemical-physical characterization of food matrices
R&D
The chemical-physical characterization of food matrices, or more generally of the raw materials on which experimentation is based, is of utmost importance. This is to understand what the intrinsic properties are and how these can be exploited and applied in various fields of interest.
Through appropriate analytical techniques, we are able to characterize raw materials and food products.
Here is a series of analyses we perform in our laboratories:
- Organic acid concentration
- Bacterial count of fermented products
- Total polyphenols
- Total flavonoids
- Antioxidant activity
- Anti-tyrosinase activity
- Total proteins
- Identification and quantification of specific peptides
- Emulsifying capacity and stability
- Foaming capacity and stability
- Content of anti-nutrients (raffinose oligosaccharides, phytates, trypsin inhibitors)
- Total saponins
- Peroxide analysis
- Color analysis
- Identification and characterization of oils (composition and quality, acidity, peroxide content)
- Moisture content
- Content of simple and complex sugars
- Granulometric analysis of powders
- Content of oxygen and gases dissolved in viscous matrices
- Determination of dielectric parameters (dielectric constant and loss factor) up to 200°C and in a frequency range between 10 MHz and 3 GHz
- Determination of rheological parameters of fluids (food and non-food) up to temperatures of 150°C and pressures up to 6 atm
- Determination of main structural characteristics using a Texture Analyzer capable of determining consistency, friability, etc.
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