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ITALIA (Italiano)
nazione: ITALIA lingua: Italiano

ALIMENTI PROCESSATI

ALIMENTI PROCESSATI

Il nostro obiettivo è supportare le aziende di produzione di alimenti con soluzioni analitiche avanzate che producano informazioni ad alto valore durante tutto il ciclo di produzione, dal controllo delle merci in entrata fino all’etichettatura del prodotto finito.

Abbiamo sviluppato e evoluto le nostre soluzioni analitiche a stretto contatto con i nostri clienti per comprendere le loro sfide e fornire soluzioni accurate per:

Determinazione delle proteine
Determinazione del contenuto di grassi e oili
Determinazione del contenuto di fibra
Studi di stabilità all'ossidazione di grassi e oli
Studi sulla formulazione di cibi e ingredienti
Comparazione di packaging
Studi sul periodo di conservazione e Shelf Life.

Application notes

Sfogliate la nostra libreria completa di Application Note e scoprite come utilizzare al meglio gli strumenti VELP. Si tratta di analisi reali effettuate su diverse tipologie di campioni, in piena conformità con le metodiche ufficiali di riferimento e valorizzate da preziosi consigli!

Determination of Low Sulphur content according to modified Monier-Williams method

Determination of Low Sulphur content according to modified Monier-Williams methodFind out how to determine sulphur content by automatic steam distillation followed by iodine titration according to the modified Monier-Williams method.

Estimated Shelf-Life & Oxidation Stability of Breadsticks

Estimated Shelf-Life & Oxidation Stability of BreadsticksA 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.

N/Protein Determination in Pasta - Dumas/Combustion method (NDA 702)

N/Protein Determination in Pasta - Dumas/Combustion method (NDA 702)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.

N/Protein Determination in Tomato Sauce - Dumas combustion method

N/Protein Determination in Tomato Sauce - Dumas combustion methodScarica l'application note sull'analisi dei sughi condotta con NDA 701

Nitrogen/Protein Determination in Pasta

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

Oxidation Stability & Formula Comparison on Biscuits

Oxidation Stability & Formula Comparison on BiscuitsA 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.

Oxidation Stability on Mayonnaise

Oxidation Stability on MayonnaiseOne 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.

SER 148 - Crude Fat Determination in Mayonnaise

SER 148 - Crude Fat Determination in MayonnaiseIt 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.

SER 158 - Crude Fat determination in tomato sauce

SER 158 - Crude Fat determination in tomato sauceDownload the application note on crude fat determination on tomato sauce performed with the automatic solvent extractor SER 158

SER 158 Crude Fat Determination in Mayonnaise

SER 158 Crude Fat Determination in MayonnaiseIt 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.

SER 158 Crude Fat Determination in Potato Chips

SER 158 Crude Fat Determination in Potato ChipsIt 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 Determination in Dried Apricots

Sulphites Determination in Dried ApricotsSulphites, in various forms, have been added to foods as preservatives 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 UDK Series and how to work in accordance with AOAC.

Total Dietary Fiber in Corn Flakes

Total Dietary Fiber in Corn FlakesDietary 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.

Total Fat Determination in Pasta

Total Fat Determination in PastaIt 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.

Poster On OXITEST - Lipid Oxidation in Fried Potato Crisps

Poster On OXITEST - Lipid Oxidation in Fried Potato CrispsDownload the poster entitled "Exploring Rancidity Assessment and Prediction", Leatherhead Food Research.

Poster on OXITEST - Shelf Life Evaluation of Gluten-free Biscuits

Poster on OXITEST - Shelf Life Evaluation of Gluten-free BiscuitsDownload the poster entitled "Characterization and shelf-life evaluation of gluten-free biscuits enriched with chestnut flour".

Soluzioni correlate

Analizzatori Elementari

Analizzatori Elementari Analizzatori elementari per la determinazione di Azoto/Proteine, Carbonio/Azoto e CHNS-O

Distillatori Distillatori con diversi livelli di automazione e produttività per la determinazione di azoto, proteine, acidi volatili, TVBN, alcool e altri parametri.

Digestori Digestori con blocco riscaldante in alluminio completamente automatici e semiautomatici.

Estrattori a solventi

Estrattori a solventi Estrattori a solvente completamente automatici e semiautomatici per l'estrazione dei grassi e la preparazione del campione.

Reattore di ossidazione

Reattore di ossidazione Innovativo reattore per studi di stabilità ossidativa di grassi e oli.

Estrattori di fibra dietetica

Estrattori di fibra dietetica

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Tag: Determinazione di Azoto e Proteine nella pasta Estrattore totale della fibra alimentare nei Corn Flakes Estrazione di grassi

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