- Determination of composition and nutrition value of food starting materials and products.
- Determination of main food components (protein, carbohydrate, lipid and moisture) with classical chemical analysis.
- Determination of nutrition energy values.
- Food safety and originality investigations with food component analysis.
- Investigation of prebiotic carbohydrates and thermal degradates by liquid chromatography (HPLC) using evaporative light scattering (ELS) detection.
- HPLC investigation of water and lipid soluble vitamins with diode array (DAD) and fluorescent (RF) detection.
- Investigation of natural colour compounds (cyanidin and carotene derivatives) and polyphenols with HPLC-DAD experiments.
- Investigation of mycotoxins with HPLC-RF methods.
- Application of HPLC-DAD and HPLC-RF methods in the determination of derivatized (dansyl and OPA) amino-acids and biogenic amines.
- Determination of food reducing carbohydrate content with HPLC-RI technique.
- Determination of food preservatives (sorbic acid) with HPLC-DAD methods.
- GC-MS investigation of pesticides and pesticide degradation products, herb oil components, derivatized (methyl, sylil) amino-acids, fatty acids, monosaccharides, phenolic compounds, flavonoids, phytosterols and glycerol.
- Determination of ethanol and methanol in alcoholic beverages using GC-FID methods.
- Determination of food micro- and macro elements using microwave plasma (MP) atom-emission spectroscopy.
- Wine analytical experiments using classical methods: alcohol content, reducing carbohydrates, free and total sulfur content, total and volatile acid content, colour index, stability investigations.
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