In vitro digestion, rheological characterization and speed of disintegration of foods during digestion
The platform meets research needs related to the study of the structural organization and rheological properties of foods, explaining their organoleptic and nutritional characteristics. We implement a new, systematic approach for studying the microstructure of foods before and during digestion, in order to link food microstructure with nutritional properties. Our equipment allows us to study changes in simple and complex food system microstructures at each step in gastrointestinal digestion.
Rheological analysis, disintegration of foods during digestion, characterization of digestates.
- Agriculture, animal science and food
- Healthcare and social services
- Manufacturing and processing
Specialized labs and equipment
Specialized lab | Equipment | Function |
Platform for Studying the Structural Organization of Foods for Optimum Nutritional Use | Rheometers:
| Characterization of the rheological properties of foods and food ingredients |
Titrator | Control of pH and addition of enzymatic solutions during digestion |