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Analysis of the physicochemical characteristics of food

a) Characterisation of food to establish comparisons among them.

b) Check if there are changes with different treatments and/or changes in their preparation.



Determination of minerals in food and water.

a) Measure the mineral content in food and water.



Determination of colour (parameters L *, a, b, a/b and chroma) in solid and liquid food

a) Determination of colour changes caused by different treatments and in the storage during the shelf life of food.

b) Correlation with the different components involved in the food colour.



Determination of the antioxidant power of food

a) Determination of the total antioxidant power and of phenolic compounds (tannins, anthocyanins, polyphenols). Changes during ripening, processing and storage.

b) In particular, assessment of the content of compounds with high antioxidant activity (e.g. resveratrol) and of great interest for health.



Study of nutritional quality when using different treatments for food preservation and during storage

a) Selection of thermolabile compounds and compounds sensitive to oxygen, pH, etc. to check how heat (pasteurization, UHT sterilization) and other nonthermal alternative technologies such as high pressures and high intensity electric pulses affect food preservation.

b) Establish the degradation kinetics to determine the life of the product.

c) Determination of diacetyl in citrus processing: it allows to detect the development of microorganisms in citrus processing before the appearance of organoleptic, chemical and microbiological changes.

d) Identification of products formed in browning reactions (e.g. furfural), and indicators of the deterioration of fats (e.g. peroxides).



Determination of vitamin content: water-soluble vitamins (C, B1, B2, B6), fat-soluble (A, D, E) and carotenoids

a) Know the vitamin value of food.

b) Establish the variations that occur, especially the cis/trans isomers of carotenoids, in food during their processing and storing at different temperatures.



Collection, evaluation, treatment and analysis of data of nutritional interest

a) Development of nutritional sheets (calculations of energy and nutrients) of food, dishes and menus.

b) Preparation of technical reports on food situation of a given site.

c) Preparation of material assistance and consultation.

d) Organisation of courses and training sessions of varying lengths for homogeneous and heterogeneous groups.