Analytical methods, developed by the CDR laboratories, and the CDR FoodLab® analysis systems have been compared with the ISO/AOCS reference methods. Moreover, the systems from the CDR FoodLab® range have been used in several studies carried out by world wide universities and by important research centers

The diverse certified laboratories and research institutes, have expressed very favorable opinions on the CDR systems being in line with the reference methods, as well as on the correlation with traditional methods, and the user- friendliness of the systems.

Following are the research and comparative studies involving the analysis systems of the CDR FoodLab® line.

Peroxide Value and Free Fatty Acids analysis of Olive Oils Obtained from Fruits Damaged by fly

OxiTester PV and FFA testing used in a study made by Univerdity of Pisa

OxiTester, the analytical system for vegetable oils and fats, was used during the study entitled “Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi)”, performed by Riccardo Gucci, Giovanni Caruso, Angelo Canale, Augusto Loni, and Alfio Raspi Department Coltivazione e Difesa delle Specie Legnose ‘‘G. Scaramuzzi,’’ University of Pisa, 56124 Pisa, Italy Stefania Urbani, Agnese Taticchi, Sonia Esposto, and Maurizio Servili Department Scienze Economico-Estimative e degli Alimenti, University of Perugia, 06126 Perugia, Italy.

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Milk Analysis: Milk Urea Nitrogen test – Validation of AIA – CDR FoodLab®

Standard latte laboratory validation report: MUN analysis with FoodLab method

From July through October 2001, Standard Latte Laboratory, which is part of the Associazione Italiana Allevatori (Italian Breeders Association) ran 2,500 tests in order to check FoodLab method in determining the amount of urea in the milk of cows, buffalos and sheeps. This test validates the analysis method of all the analysis systems of the FoodLab Line, the FoodLab method, comprising the new versions of the systems: CDR BeerLab® and Junior, WineLab Touch, FoodLab Touch and FoodLab Touch for fats and oils.

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CDR FoodLab® Method and the assessment of Milk Thermal Processing

Central Laboratory of Parmalat

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 FoodLab method 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).

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