FUNCTIONAL FOOD LABORATORY
TESTING SERVICES ON RAW MATERIALS AND PRODUCT QUALITY
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TECHNOLOGY TRANSFER PROGRAMMES
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Chemical Analyses
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- Total phenolic content
- Sugar analysis (Phenol sulphuric method)
- Fat analysis (Soxhlet method)
- Cell wall material extraction and characterization (Eg: Cellulose, Pectin, Lignin)
- Dietary fiber
- Amylose content
Anti-diabetic related assays
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- α-amylase inhibition assay
- α-glucosidase inhibition assy
- Anti-glycation assay
- Glycation reversing assay
- Methylglyoxal- BSA assay
- In vitro glycemic Index
- TLC method of screening Acetylcholinesterase (AChE) inhibitors
- TLC method of screening Butyrylthiocholinesterase (BChE) inhibitors
- Acetylcholinesterase (AChE) inhibition assay
- Butyrylthiocholinesterase (BChE) inhibition assay
Anti-oxidant assays
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- Nitric oxide scavenging assay
- DPPH radical scavenging assay
- ABTS radical scavenging assay
- Superoxide scavenging assay
- Nitric oxide scavenging assay
- Total polyphenolic content
- Total flavonoid content
- Ferric reducing antioxidant power assay (FRAP)
- Ferrous iron chelating assay
Lipid lowering assays
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- HMG-CoA reductase assay
- Malic dehydrogenase assay
- Bile acid binding assay
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- Vinegar generation
- Ethanol generation
- Beverage formulation (Eg: Sports drinks and RTS)
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Last Updated on Friday, 28 November 2014 09:10