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PROCESSED FOOD

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
PROCESSED FOOD
Download the VELP application note for the determination of the oxidation stability of cookies
Oxidation Stability of Biscuits
Oxidation Stability of Breadsticks
PROCESSED FOOD
Download the VELP application note for the determination of oxidation stability in bread sticks
Oxidation Stability of Breadsticks
Total Dietary Fiber in Corn Flakes
PROCESSED FOOD
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
PROCESSED FOOD
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
PROCESSED FOOD
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
PROCESSED FOOD
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
PROCESSED FOOD
Download the VELP application note for the determination of crude fat in mayonnaise
Crude Fat Determination in Mayonnaise
Crude Fat Determination in Potato Chips
PROCESSED FOOD
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
PROCESSED FOOD
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

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