PROCESSED FOOD

Learn about the addition of green coffee parchment to gluten-free bread, in terms of structural, qualitative, and chemical properties during storage. An evaluation of oxidative stability using the Oxitest reactor.

The digestion phase is the most time-consuming step of the Kjeldahl analysis. Speeding up the process and ensuring a proper outcome is of fundamental importance when it comes to efficiency in the laboratory.
VELP designed seven different types of accurately pre-dosed KjTabs™ tablets to speed up the mineralization process. Along with catalysts, VELP produces antifoaming KjTabs™ to reduce foam formation during the initial phase of the mineralization process.

Aflotoxins are microtoxins; they have genotoxic and carcinogenic properties and for this reason, their content in foods must be as low as possible. Typically, these toxins are found in food products such as peanuts, tree nuts, corn, rice, candied fruit, etc. as a result of contamination that can occur at different times during the collection cycle. In this context, each sample must be very thoroughly ground and mixed thoroughly using a process that demonstrates complete homogenization is achieved.

Find out how to determine sulphur content by automatic steam distillation followed by iodine titration according to the modified Monier-Williams method.

A test aimed to have a prediction of the shelf life of breadsticks at storage conditions, by using the IP results obtained after testing the samples at different temperatures.
Learn how to obtain excellent performance with OXITEST.

The amount of protein in pasta depends on the type of flour used to manufacture it: for instance, if it is made from durum wheat, the pasta contains protein and gluten.
Learn how to obtain excellent performance with NDA 702 and how to work in accordance with AOAC, AACC and ICC.

Learn more about the Nitrogen/protein determination in pasta performed with the VELP UDK and DKL Kjeldahl Analyzers.

A comparison between two different formulas of biscuit, with the goal to identify which one is more resistant to oxidation and, therefore, could last longer.
Learn how to obtain excellent performance with OXITEST.

One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by light, high temperatures, metal traces and, sometimes, enzymes.
Learn how to obtain excellent performance with OXITEST.

It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.

Download the application note on crude fat determination on tomato sauce performed with the automatic solvent extractor SER 158

It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.

It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.

Sulphites, in various forms, have been added to foods as preservative agents and for other purposes for centuries. Their use became an issue of concern when some sensitive individuals exhibited adverse reactions. Learn how to obtain excellent performance with the UDK Series.

Dietary fiber is not digested from human stomach and it represent a crucial nutrient in human diet for its ability to enhance satiety, to regulate intestinal functions and to modulate the nutrients absorption. Learn how to obtain excellent performance with GDE, CSF6 and Micro-Kjeldahl apparatus and how to work in accordance with AOAC 985.29.

It is always more important to know the ingredients and amount of all the components, as fat content, for different reasons, including legal and nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.

Download the poster entitled "Exploring Rancidity Assessment and Prediction", Leatherhead Food Research.

Download the poster entitled "Characterization and shelf-life evaluation of gluten-free biscuits enriched with chestnut flour".