includes spaghetti, vermicelli
Includes juices & concentrates
Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. As well as the 'normal' nutritional composition of food, you need to know about levels of natural toxicants, and of potential contaminants, such as pesticides. At DALPL we have a wealth of knowledge, skills and state-of-the-art equipment (such as gas chromatography and liquid chromatography-mass spectrometry) for chemical analysis and related issues.
Shelf life, in specific storage conditions, means the maximum period of time in which the passing of single reactive events cause modifications onto the food safety. Food stuffs are exposed to a great number of factors able to modify its intrinsic properties; oxygen, light, humidity are all parameters able to generate food degradation. It is strictly required by the food chain factories to assess all products shelf life under different transformation, storage, packaging transport and distribution conditions. DALPL performs shelf life studies developed according to