Services
The SAFII Provides One Stop Services for Agricultural Ingredients and Food Development
Chemical Analysis
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Proximate analyses
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Amino acid profile
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Protein secondary structure
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Protein intrinsic fluorescence analysis
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Protein surface hydrophobicity
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Protein molecular weight
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Protein molecular size
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Protein zeta-potential
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​Protein particle size​
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Fatty acid profile
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Peroxide value
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Thiobarbituric reactive species
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Oxidation volatiles
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Lipid oxidation kinetics
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Antioxidant activities
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Qualitative aroma profiling
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Quantitative aroma profiling
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Total starch
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Resistant starch
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Dietary fiber analysis
Ingredients and Product Development
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Cereal and grain flours
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Plant proteins, isolates, fractions
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Plant lipids (extraction, refining, innovation)
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Starch and resistant starch
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Dietary fiber and fractions
- Pasta
- Fried foods
- Bakery products (e.g., bread, cake, cracker, cookie)
Functionality Analysis
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Solubility
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Gelling property
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Emulsification property
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Foaming property
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Thermal property
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Surface property
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Rheological property
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Surface interaction
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Sensory Analysis
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Descriptive analysis
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Dynamic sensory evaluation
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Rapid sensory profiling (e.g., Flash Profile, UFP, and Napping)
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Discrimination / difference testing
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Consumer testing
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​Sensory evaluation related to volatile and non-volatile compounds (SPME-GC-MS-O, TDU-GC-MS-O, UPLC-QTOF-MS)
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Sensory study design and data analysis
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Solvent assisted Flavor Evaporation (SAFE) in (SPME-GC-MS-O, TDU-GC-MS-O, UPLC-QTOF-MS)
Food Microbial Analysis
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Aerobic (standard) plate count
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Anaerobic plate count
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Psychotropic plate count
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Mold and yeast
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Probiotic testing