ALIMENTI PROCESSATI

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.

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.

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.

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.

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.

Da sempre, si è soliti aggiungere agli alimenti varie tipologie di solfiti, sia come conservanti, sia per altri scopi per secoli. Il loro utilizzo può essere un problema con persone sensibili che possono manifestare reazioni avverse. Scopri come ottenere prestazioni eccellenti con la serie UDK.

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".