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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!
Effect of Addition of Green Coffee Parchment to Gluten-Free Bread
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.
Analytical Instruments
Reattore di Ossidazione
Determination of Low Sulphur content according to modified Monier-Williams method
Find out how to determine sulphur content by automatic steam distillation followed by iodine titration according to the modified Monier-Williams method.
Analytical Instruments
Distillatori
Estimated Shelf-Life & Oxidation Stability of Breadsticks
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.
Analytical Instruments
Reattore di Ossidazione
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.
Analytical Instruments
Analizzatori elementari
N/Protein Determination in Tomato Sauce - Dumas combustion method
Scarica l'application note sull'analisi dei sughi condotta con NDA 701
Analytical Instruments
Analizzatori elementari
Nitrogen/Protein Determination in Pasta
Learn more about the Nitrogen/protein determination in pasta performed with the VELP UDK and DKL Kjeldahl Analyzers.
Analytical Instruments
Distillatori
Oxidation Stability & Formula Comparison on Biscuits
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.
Analytical Instruments
Reattore di Ossidazione
Oxidation Stability on Mayonnaise
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.
Analytical Instruments
Reattore di Ossidazione
SER 148 - Crude Fat Determination in Mayonnaise
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.
Analytical Instruments
Estrattori a Solventi
SER 158 - Crude Fat determination in tomato sauce
Download the application note on crude fat determination on tomato sauce performed with the automatic solvent extractor SER 158
Analytical Instruments
Estrattori a Solventi
SER 158 Crude Fat Determination in Mayonnaise
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.
Analytical Instruments
Estrattori a Solventi
SER 158 Crude Fat Determination in Potato Chips
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.
Analytical Instruments
Estrattori a Solventi
Sulphites Determination in Dried Apricots
Sulphites, 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.
Analytical Instruments
Distillatori
Total Dietary Fiber in Corn Flakes
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.
Analytical Instruments
Digestori e MineralizzatoriEstrattori di Fibra Dietetica
Total Fat Determination in Pasta
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.
Analytical Instruments
Estrattori a Solventi
Poster On OXITEST - Lipid Oxidation in Fried Potato Crisps
Download the poster entitled "Exploring Rancidity Assessment and Prediction", Leatherhead Food Research.
Analytical Instruments
Reattore di Ossidazione
Poster on OXITEST - Shelf Life Evaluation of Gluten-free Biscuits
Download the poster entitled "Characterization and shelf-life evaluation of gluten-free biscuits enriched with chestnut flour".
Analytical Instruments
Reattore di Ossidazione
VELP Scientifica Srl
Via Stazione, 16
20865 Usmate (MB) - Italy
Tel. + 39 039 628811
VELP Scientific, Inc
40, Burt Drive, Unit #1, Deer Park
NY 11729 - U.S.
Tel. +1 631 573 6002
VELP China Co. Ltd.
Building 28, Lane 1333, Xinlong road
Minhang district, Shanghai
Tel. +8621 34500630
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