FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

The analysis of Reducing Sugars (glucose and fructose) with CDR FoodLab® allows you to quickly and easily quantify the concentration of the analyte in tomato and its derivatives. Analyzer   CDR FOODLAB® Analyses Lactic Acid (D + L) in tomato Reducing sugar in tomato Chloride in tomato and vegetable puree Simultaneous Sample Analyses 16 Multiple

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FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

In Tomatoes and vegetable purees Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. So the determination of the concentration of lactic acid finds a useful indicator of a good state

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