CEREALI, SEMI E FARINE

Scopri di più sulle proprietà nutrizionali dell'orzo e su come determinare n/proteine e fibre per ottimizzare le operazioni di allevamento. Scarica l'e-book con i risultati dei test di competenza BIPEA.

Oats are a whole-grain cereal, known scientifically as Avena sativa. They are mainly grown in North America and Europe. This whole-grain are a very good source of fiber, and are high in vitamins, minerals and antioxidants. Oats contain more soluble fiber than other grains, leading to slower digestion, increased satiety and suppression of appetite.

Le aflotossine sono microtossine; hanno proprietà genotossiche e cancerogene e per questo motivo il loro contenuto negli alimenti deve essere il più basso possibile. In genere, queste tossine si trovano in prodotti alimentari come arachidi, noci, mais, riso, frutta candita, ecc. come risultato di una contaminazione che può avvenire in diversi momenti del ciclo di raccolta. In questo contesto, ogni campione deve essere macinato molto accuratamente e mescolato con un processo che dimostri il raggiungimento di una completa omogeneizzazione.

It is always more important to know the ingredients and amount of all the components, for different reasons, including legal and nutritional purposes (labeling).
Learn how to obtain excellent performance with FIWE Series using  Scharrer method and how to work in accordance with ISO.

La fase di digestione è la più lunga dell'analisi Kjeldahl. Accelerare il processo e garantire un risultato corretto è di fondamentale importanza quando si tratta di efficienza in laboratorio.
VELP ha progettato sette diversi tipi di pastiglie catalizzatrici KjTabs™, accuratamente predosate, per accelerare il processo di mineralizzazione. In aggiunta, VELP produce pastiglie KjTabs™ antischiuma per ridurre la formazione di schiuma durante la fase iniziale del processo di mineralizzazione.

Protein content of malting barley is important because it affects malting, brewing, and their end products. Discover more on the results obtained with Kjeldahl and Dumas Method

Cereals contain between 8-15% of different kinds of proteins such as albumins, globulins, prolamines, gliadins, glutelins and glutenins. Their chemical composition is important not only for nutritional purposes, but also for the bread dough and its process of baking and for economical reason. Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC and AACC.

Nuts are an excellent source of protein and healthy fats,  the amounts vary depending on the type of nut. Discover how to determine the N quantity in Nuts with Dumas Combustion method.

Nuts are an excellent source of protein and healthy fats; their amounts vary depending on the type of nut.
Peanuts, for example, provide a good source of B vitamins essential for energy, protein metabolism, and the synthesis of red blood cells and their protein content is about 29%.
Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC.

The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.

Pumpkin seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient.

Soybean meal is the most important protein source used to feed farm animals. It represents two-thirds of the total world output of protein feedstuffs. Learn how to obtain excellent performance with NDA Series and how to work in accordance with AOAC.

Soybean meal is the most important protein source used to feed farm animals. It represents two-thirds of the total world output of protein feedstuffs. Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC.

The protein content in starch is an important parameter for the refining process, but also from a healthy point of view for people who has allergies and intolerance. Learn how to obtain excellent performance with NDA Series and how to work in accordance with AOAC.

La tendenza a utilizzare insetti commestibili per produrre alimenti è in crescita. L'industria alimentare ha quindi bisogno di trovare metodi e strumenti analitici per valutare il loro potenziale. Scopri come determinare il contenuto di azoto/proteine secondo i metodi Kjeldahl e Dumas.

Rice flour Certified Reference Material (CRM), traceable to NIST standard (SRM), is used to evaluate the reliability of the analytical method for the nitrogen and protein determination by using helium and argon as carrier gas with NDA 702, in accordance with AOAC.

Download the Application Note on Chia flour. Chia is a food crop originating from central America, important in the diet of pre-Columbian civilizations and the use of Chia seeds as a novel food ingredient has been approved by the European Parliament and the European Council.

Learn more about Fat Extraction on Oat meal samples. Oat is a source of energy and contains higher content of fats than other cereal grains unsaturated fatty acids.

Learn more about the crude fat determination procedure performed with the VELP SER 158 the fully automatic hot solvent extractor.

Download the poster "Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy" 

Download the poster entitled "Oxidative stability of Chia Seeds grown in Basilicata (Southern Italy)".