Performing basic food analysis and spectrophotometric and chromatographic analysis.
General quantitative analysis such as dry matter, protein, ash, pH, titration acidity
Fatty acid composition
Ethylene gas accumulated in the packaging
Total phenolics
Antioxidant activity and ascorbic acid
Total sugar and reducing sugar
Free amino acid content, free oil content
Soluble, insoluble and total nutritional fiber
Gas Chromatography
HPLC
UV-VIS Spectrophotometer
Kjeldahl protein unit
Kjeldahl protein distillation unit
Rotary evaporator
Oven
Refrigerated centrifuge
pH meter
Pure water device
Oil bath
Moisture analyzer
Ash oven
Turbidity
Freezer
