Analytical Services
Food Properties
Determination of physical and chemical properties of foods, such as viscosity, color, pH, water absorption, damaged starch, and activities of enzymes.
| Service | Fee |
|---|---|
| Oil properties (iodine value, peroxide value, free fatty acid content, TBARS, etc) | $50-150 |
| Texture analysis (hardness, stickiness, adhesion, cohesion, etc.) | $50-100 |
| Starch digestibility (rapidly and slowly digestible starch and resistant starch) | $200 |
| Total starch content by an enzymatic method | $200 |
| Damaged starch content by an enzymatic method | $200 |
| Water solubility and water holding capacity (swelling power) at a specific temperature | $100 |
| Starch freeze-thaw stability | $100 |
| Thermal Properties (gelatinization temperature and enthalpy, percent gelatinization, degree of retrogradation) by differential scanning calorimetry | $100-200 |
| Viscosity by Brookfield Viscometer or Bostwick Consistometer | $50 |
| Pasting properties by a Rapid ViscoAnalyser | $100 |
| Dynamic rheological properties (storage and loss modulus, creep test, strain and frequency sweeps, etc) | $200 |
Ya-Jane Wang, Ph.D.
Professor
University of Arkansas
Food Science Dept.
2650 N. Young Ave.
Fayetteville, AR 72704
Office Hours: M – F 8:00am – 4:00pm
Phone: 479-575-3871
Fax: 479-575-6936
Email: yjwang@uark.edu
Professor
University of Arkansas
Food Science Dept.
2650 N. Young Ave.
Fayetteville, AR 72704
Office Hours: M – F 8:00am – 4:00pm
Phone: 479-575-3871
Fax: 479-575-6936
Email: yjwang@uark.edu
