Sensory and physical-chemical analysis of food
Contact Infrastructure Provider
Summary
- country: ES
- Offered by: UdL
- Show in google maps
- Service(s) using this infrastructure: None
Description
The laboratory has extensive experience in:
Physical-chemical analysis
- Determination of quality parameters in oils and fats.
- Antioxidant activity (ORAC, DPPH, ABTS,...).
- Analysis of fat profile and phenolic compounds in food.
- Hop analysis.
- Advice and development of analytical techniques in food.
Sensory analysis
- Advice on the design of sensory tests.
- Consumer sensory evaluation studies.
The laboratory is equipped to carry out conventional analyses, with the basic equipment (pH meter, conductivity meter, balances, rotary evaporator, stoves...). It also has:
- UV-VIS spectrophotometer
- Equipment Rancimat for oxidative stability of oils and fats
- Microplate Fluorimeter
- Tasting room for 10 tasters
- Kitchen to prepare food.