Certifications and Studies
The analytical methods developed by CDR’s laboratories and integrated in the systems of the FoodLab range were compared with ISO reference methods.
The certified laboratories involved in the studies expressed a very favourable opinion as regards the compliance of the system, its being in line with the traditional methods, and the rapidity and user-friendliness of its testing procedures.
The systems of the FoodLab range were also used for several several studies by Italian and foreign universities and leading research centres which confirmed the accuracy of the results obtained and the system easiness of use.
Validation of the Ammonia Test for Milk
In collaboration with Parmalat S.p.A., CDR conducted a comparative study between the specific electrode and FoodLab methods in determining the amount of ammonia in whole and skimmed milk. [More...]
Analysis of Oil Matrices with FoodLab
Neotron conducted a study with the aim of comparing FoodLab’s method for the determination of the Peroxide Value (PV) and the Free Fatty Acid (FFA) in vegetable oil matrices using methods approved by ACCREDIA.[More...]
Comparison of Foodlab and NGD-ISO Methods in Oil Matrices
Neotron, a laboratory certified by ACCREDIA, conducted a study in order to compare the performance of FoodLab’s method with NGD and ISO methods used to determine the level of soaps, Peroxide Value (PV) and Free Fatty Acid (FFA) in oil matrices. [More...]
Assessing Milk Thermal Processing: A New Method
The researchers of CDR’s laboratories have developed a new method to quickly assess milk thermal processes with The results of the study were presented at the 2002 Congrilait - Paris" [More...]
FoodLab and Milk Thermal Processing
The central research and development laboratory of PARMALAT S.p.A carried out a study entitled "Assessment of a fast method for milk thermal processes: e-fructosyl-lysine" aimed at determining whether the innovative method of FoodLab for the control of dairy products could be used as a preliminary screening test to distinguish different types of thermal processes (pasteurization, direct and indirect UHT).[More ...]