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MEAT

https://www.velp.com/en-ww/meat.aspxWe 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 content (Crude and Total) Oxidative stability studies of fats and lipids Fish freshness tests (TVBN) Development of new products [...]

PROCESSED FOOD

https://www.velp.com/en-ww/processing.aspxWe 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 [...]

HOT EXTRACTION MASTERCLASS: ACCURATE AND CONVENIENT EXTRACTABLE MATTER DETERMINATION FOR A WIDE RANGE OF APPLICATIONS

https://www.velp.com/en-ww/hot-extraction-masterclass-ser-158.aspx News > Webinars > HOT EXTRACTION MASTERCLASS: ACCURATE AND CONVENIENT EXTRACTABLE MATTER DETERMINATION FOR A WIDE RANGE OF APPLICATIONS HOT EXTRACTION MASTERCLASS: ACCURATE AND CONVENIENT EXTRACTABLE MATTER DETERMINATION FOR A WIDE RANGE OF APPLICATIONS 30/09/2022 Access VELP lab and learn how to perform automated, precise, and cost-effective solid-liquid extractions on different sample [...]

PEANUT CULTIVARS AND LIPID CONTENTS: A COMPARATIVE ANALYSIS OF OXIDATION STABILITY WITH THE OXITEST REACTOR

https://www.velp.com/en-ww/comparison-of-lipid-contents-in-different-types-of-peanut-cultivars-with-the-oxitest-oxidation-stability-reactor.aspx The OXITEST ensures representative results by testing the sample as is , without needing fat portions to be isolated first. Association between lipid structure and oxidative stability of different peanut cultivars The OXITEST reactor determines the oxidation stability of food, fats, and oils on the whole sample, according to AOCS Cd-12c-16 standard [...]

SOLVENT EXTRACTOR ADD-ONS: A COMPLETE SET OF ACCESSORIES AND CONSUMABLES FOR YOUR EVERY NEED

https://www.velp.com/en-ww/solvent-extractor-add-ons-a-complete-set-of-accessories-and-consumables-for-your-every-need.aspx VELP offers different extraction cups with dimensions and materials: Standard Glass Extraction Cups Ø 56x120mm are used both in quantitative and qualitative analysis, for processing the majority of samples Small Glass Extraction Cups Ø 48x120mm are practical for processing samples with high-fat content by using a low amount of [...]

SOFTENING THE EFFECTS OF SUPPLY CHAIN TURMOIL ON THE FOOD AND FEED INDUSTRY: VELP OXITEST APPLICATIONS FOR SUNFLOWER OIL FORMULAS

https://www.velp.com/en-ww/softening-the-effects-of-supply-chain-turmoil-on-the-food-and-feed-industry-velp-oxitest-applications-for-sunflower-oil-formulas.aspxThe OXITEST Oxidation Stability Reactor is the VELP solution that enables getting high value-added information on the oxidation process of oils and fats in food samples. providing reliable and accurate results according to the AOCS Cd-12c-16 standard procedure. ... Oxidation resistance is indicated by the "induction period" IP, the time required to reach the [...]

THE EFFECTS OF ADDING GREEN COFFEE PARCHMENT TO GLUTEN-FREE BREAD: AN OXITEST OXIDATION STABILITY ANALYSIS

https://www.velp.com/en-ww/effects-of-addition-of-green-coffee-parchment-to-gluten-free-bread-an-oxitest-oxidative-stability-analysis.aspxBy subjecting samples to a high oxidative stress environment , the OXITEST reactor analyzed and compared oxidation stability , providing accurate results within minutes, testing the sample as is, without the need to isolate fat. 30 g of chopped gluten-free bread was placed in the oxidation chamber at a temperature of 90° C and an oxygen pressure of 6 bar. ... It [...]

The Digestion Phase

https://www.velp.com/en-ww/kjeldahl-digestion.aspxThe total amount of acid needed during Kjeldahl digestion can vary from one sample type to another. ... Selenium catalysts usually react very fast and are typically used for substances that are resistant to Kjeldahl digestion (e.g. fats and oils).