Do you want to assay food or ingredient components?
Looking to characterize your product and highlight its properties?
Are you searching for a specific analysis that can’t be found in a private lab?
With our state-of-the-art techniques and sophisticated methods, INFA’s analytical laboratories make it easy to discover, characterize, and assay many different families of compounds. Our experts are able to analyze at least 150 different compounds such as vitamins, minerals, amino acids, antioxidants, polyphenols, flavonoids, anthocyanins, phytosterols, and others.
INAF’s analytical services can analyze and characterize your products. By determining their composition and highlighting their qualities we can help you promote your functional foods and ingredients.
Isolation and Identification
Our studies and analyses are performed rapidly with quality as our top priority. Depending on your needs, we can also develop the analytical method, produce comprehensive analyses reports signed by a member of Ordre des chimistes du Québec, and provide support in interpreting results. Below is a list of some of the analyses we routinely supply.
Biological matrices (tissues, organs, urine, serum, plasma)
Our team is composed of specialized professors, chemists, and highly qualified and experienced technicians trained in the chemistry of natural substances and biotechnology.
Our analytical services laboratory has a large array of cutting-edge equipment and procedures, including:
Laurent Bazinet, Sylène Brianceau, Pascal Dubé, Yves Desjardins, Evolution of cranberry juice physico-chemical parameters during phenolic antioxidant enrichment by electrodialysis with filtration membrane, Separation and Purification Technology, Volume 87, 5 March 2012, Pages 31-39.
Chay Pak Ting, B.P.; Mine, Y.; Juneja, L.R.; Okubo, T.; Gauthier, S.F.; Pouliot, Y. Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates. Membranes 2011, 1, 149-161.
Mouna Ketata, Yves Desjardins, Cristina Ratti, Effect of liquid nitrogen pretreatments on osmotic dehydration of blueberries, Journal of Food Engineering, Available online 16 November 2012.