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Foods are complex matrices composed of macro-constituents (mainly water, sugars, proteins, lipids and minerals) responsible for the nutritional value and most of the technological and organoleptic properties of food products.
Compounds, present in smaller quantities, are also for some of them nutritionally essential. All these compounds are subject to various biochemical and chemical changes during post-harvest storage and processing of raw materials.
Coupled with Aerial's other resources, the physic-chemistry and nutrition laboratory completes the offer proposed to food industries to characterize, control and optimize the quality of their products and processes.
quantify nutritional compounds of interest or nutritionally undesirable newly formed compounds
on nutritional markers of interest.
(in volatile and non-volatile organic compounds) to assess the impact of intrinsic (formulation, composition) and extrinsic factors (cultural and technological context, storage conditions …) on product quality attributes.
of ingredients in extracts and food matrices
for the control and improvement of the nutritional quality of food.
Founded in 1985, Aerial is an internationally well-Known structure that combines on a single site a multidisciplinary team of around 25 individuals (project managers, researchers, engineers and senior technicians). At each level of technological maturity, we are the partner for your innovation and industrial development projects.
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