PROCESSED FOOD

VELP's focus is to support food manufacturing companies with advanced analytical solutions that produce high-value information throughout the entire production cycle, from incoming goods control to finished product labeling.

We have developed and evolved our analytical solutions in close contact with our customers to understand their challenges and provide accurate solutions:

Protein determination
Determination of fat and oil content
Determination of fiber content
Studies of oxidation stability of fats and oils
Packaging comparison
Storage period studies
Product Development and behavior
Formula Optimization
Ingredient and alternative ingredients testing

Downloads

Application Notes, Studies and Expertise

Oxidation Stability of Biscuits

Download the VELP application note for the determination of the oxidation stability of cookies

Oxidation Stability of Biscuits

Oxidation Stability of Breadsticks

Download the VELP application note for the determination of oxidation stability in bread sticks

Oxidation Stability of Breadsticks

Total Dietary Fiber in Corn Flakes

Download the VELP application note for the total determination of dietary fibre in Corn Flakes

Total Dietary Fiber in Corn Flakes

N/Protein Determination in Pasta

Download the VELP application note for the determination of nitrogen and protein in paste according to the Dumas method

N/Protein Determination in Pasta - Dumas method

N/Protein Determination in Pasta

Download the VELP application note for the determination of nitrogen and protein in paste according to the Kjeldahl method

N/Protein Determination in Pasta - Kjeldahl method

N/Protein Determination in Tomato Sauce

Download the VELP application note for the determination of nitrogen and protein in tomato sauce according to Dumas method

N/Protein Determination in Tomato Sauce - Dumas method

Crude Fat Determination in Mayonnaise

Download the VELP application note for the determination of crude fat in mayonnaise

Crude Fat Determination in Mayonnaise

Crude Fat Determination in Potato Chips

Download the VELP application note for the determination of crude fat in Potato Chips

Crude Fat Determination in Potato Chips

Characterization and evaluation of the shelf-life of gluten-free biscuits enriched with chestnut flour

The data obtained showed good and promising results as the increase in the percentage of chestnut flour in the dough led to a product with a better colour, harder texture, better taste and improved oxidative stability, opening up new perspectives in the use of chestnut flour for the preparation of gluten-free products.

Note on the use of chestnut flour for the preparation of gluten-free products