We perform various compositional analyses related to quality and nutrition to improve processing and aid food product development, including but not limited to the following:
- Antioxidant capacity (DPPH and FRAP)
- Beta-carotene and lycopene
- Fatty acids
- Flavonoids
- Organic acids
- Oxidative measurements and stability (peroxide values, UV absorbances, rancimat)
- Phenols
- Sterols
- Tocopherols
- Vitamins
- Volatiles
Please contact us if you are interested in any of these lab services. For fee-for-service, email UC Food Quality Lab Manager Shirley Li spsli@ucdavis.edu for our rates. For research development, email Dr. Selina Wang scwang@ucdavis.edu to schedule a meeting to discuss.
Additional services are offered by our California Processing Tomato Industry Pilot Plant. Please contact Pilot Plant Manager Amy Fletcher ahfletcher@ucdavis.edu.