Infrared Spectroscopy (IR) for Composition Studies

Nutritional Value Analysis Carbohydrate Content Analysis Protein Quantification Fat and Lipid Analysis Fiber Content Measurement Sugar Content Testing Determination of Essential Amino Acids Measurement of Fatty Acids Determining Caloric Value (Kcal) Determining Saturated and Unsaturated Fats Total and Available Carbohydrates Starch and Non-Starch Polysaccharides Protein Digestibility-Corrected Amino Acid Score (PDCAAS) Analysis of Sugar Alcohols Trans Fatty Acids Testing Cholesterol Content Measurement Dietary Fiber Composition Glucose and Fructose Testing Glycemic Index Determination Measurement of Omega-3 and Omega-6 Fatty Acids Protein Efficiency Ratio (PER) Vitamin A and Beta-Carotene Analysis Vitamin C (Ascorbic Acid) Quantification Vitamin D Testing (D2 and D3) Vitamin E (Tocopherols) Analysis Vitamin K Analysis B-Vitamins Testing (B1, B2, B3, B6, B12, Folate) Calcium and Magnesium Quantification Iron Content Measurement Zinc and Copper Levels Testing Potassium and Sodium Analysis Iodine Testing Phosphorus Quantification Selenium Analysis Chromium Content Testing Manganese Measurement Antioxidant Content Analysis Coenzyme Q10 Testing Phytochemicals and Polyphenols Analysis Dietary Calcium and Phytate Ratio Analysis Antioxidant Capacity Testing (ORAC, FRAP) Organic Certification Testing Testing for Pesticide Residues in Organic Foods Analysis of Organic Nutrient Profiles Natural Sweeteners Testing (e.g., Stevia, Agave) Herbal Nutritional Value Assessment Testing for Additives in Organic Foods Authenticity of Organic Claims Pesticide-Free Testing Residual Solvents in Herbal Products Quality Control for Non-GMO Organic Products Heavy Metal Contaminants in Organic Foods Non-Toxic Organic Fertilizer Use in Crops Organic Certification Compliance Testing Determining Omega-3 Content in Organic Products Vitamin E and Other Phytochemicals in Organic Products Antioxidant Levels in Organic Foods Organic Food Traceability Nutrient Depletion in Processed Organic Foods Authenticating Organic Food Sources Genomic Analysis of Organic Crops Texture and Consistency Testing Organoleptic Evaluation of Foods (Taste, Smell, Appearance) Colorimetry and Appearance Evaluation Aroma Profile Analysis Sensory Panels for Taste Testing Moisture Content Analysis Viscosity Testing in Liquid Foods Food Formulation Analysis Shelf Life and Packaging Effects on Sensory Qualities Color Quality in Fresh Produce Canning and Preservation Impact on Nutrients Taste Perception Studies Moisture-Holding Capacity Testing Saltiness, Sweetness, and Sourness Profiling Sensory Fatigue Studies Assessment of Texture in Meat Products Sensory Preferences and Consumer Testing Aroma Volatile Compound Analysis Food Texture Modification Studies Food Flavor Modification Studies Mass Spectrometry for Nutrient Profiling Atomic Absorption Spectrometry (AAS) Spectrophotometry for Vitamin Analysis NMR Spectroscopy for Nutrient Analysis Titration Methods for Fat and Carbohydrates Atomic Fluorescence Spectroscopy Microbiological Nutritional Testing Methods Isotope Ratio Mass Spectrometry (IRMS) X-ray Fluorescence (XRF) for Elemental Composition Thin-Layer Chromatography (TLC) Colorimeters for Sensory Testing Rheometers for Viscosity Testing Density and Specific Gravity Measurements Flash Chromatography Surface Plasmon Resonance (SPR) in Nutrient Detection Particle Size Analysis in Food Processing