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CENTA offers a wide range of chemical, physical and microbial analytical techniques to characterize the product


Chemical Analysis

• Biological and Nutritional Value, Composition of Ingredients, Additives.

• Substantial equivalence evaluation.

• Oil and fat composition (fatty acids, triglycerides, polar lipids, sterols, cholesterols, etc.)

• Amino acids and proteins.

• Carbohydrates.

• Vitamins.

• Oligoelements and minerals.

• Muscle Fiber Classification.

• Oxidative stability.

• ELISA (residues).

 

Physical Analysis

• Texture and Rheology Analysis.

• Techno-functional parameters (conductivity, water activity, water holding capacity, colour spectra, etc.)

• Computerized Tomography (salt distribution, water movement, etc.)

Microbiological Analysis

• Determination of overall or specific contamination in surfaces, food products, ingredients and additives.

• Commercial shelflife studies.

• Safe shelf-life studies (challenge test and predictive microbiology).

• Identification of cross-contamination sources.

• Disinfectant and preservative effectiveness.

• Detection of spoilage and pathogenic microorganisms.

 
Applications

• Bioactive compounds: phytosterols, flavonoids, peptides, polyphenols, glycosinolates, antioxidants, etc.

• Lipids: fatty acids total profile, n-6 and n-3 fatty acids (C4 to C24), cis –trans – CLA, cholesterol, trans fatty acids. Triglyceride and cholesterol.

• Nutrient and Additive Analysis: protein, fat, humidity, hydroxyproline, carbohydrates, chloride, nitrate, nitrite, etc. (classical analysis, NIRS and NIT).

• Essential amino acids and total amino acid profile.

• Food protein profile by 2D electrophoresis.

• Folic acid, Vitamin E and C, Vitamin B complex.

• Quality control.

• Verification of HACCP plans.

• “In situ” studies of ingredients, additives, food products, etc.

• Validation studies.

• Vitamins in food processing and raw materials.

• CENTA is member of:
• Associate institutions:
• Industry Associations:
• Companies In The Food Industry Sector: