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Composition des aliments / base de données

The characterization of food nutritional quality is determined by its micro constituent composition. 


In the Avignon laboratory, analytical methods have been specifically developed and installed in order to quantify food constituents as well as antioxidant vitamins A, C, and E, folates, polyphenols, and carotenoids.
The CTCPA offers these tools through several services including R&D, advice and analysis.

Examples of our projects:

  • Phenobase – Evaluation of the quantity of the total and specific polyphenols in processed food
  • Folates - Evaluation of the impact of pasteurization treatments on the percentage of folates (Vitamin B9) in plant based processed food (2011)

ITAI - CTI - CRT - COFRAC - CIR - INSTITUT CARNOT