Peroxide Value and Free Fatty Acids analysis of Olive Oils Obtained from Fruits Damaged by fly
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.
Read moreMilk Analysis: Milk Urea Nitrogen test – Validation of AIA – CDR FoodLab®
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.
Read moreAnalysis of Deep-Frying Oil: A Study Conducted by the University of Hamburg
the analytical system for oils and fats was used during the study entitled “Analyses of the oxidative stability of deep-frying oils, carried out by the University of Hamburg and presented at the 6th edition of the Euro Fed Lipid Congress
Read moreValidation of CDR WineLab® method: Wine Testing System
WineLab is the preceding version of the CDR WineLab® analysis systems, CDR WineLab® and WineLab Junior. The versions of the systems share the same analysis method, the CDR WineLab® method. This method has been validated by ISVEA.
Read moreAnalysis of the Oxidative Stability of Oil – CDR OxiTester Method
In the study published in the Journal of AOAC International, the CDR OxiTester photometric method for the determination of the amount of polyphenols/stability index of oil was validated and compared with the Rancimat method.
Read moreMilk Analysis: Validation of the Ammonia Test for Milk – CDR FoodLab®
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.
Read moreValidation of Peroxide Value and Free Fatty Acids in Vegetable Oils – CDR FoodLab® Method
Neotron, an italian accredited laboratory, conducted a study with the aim of comparing CDR FoodLab’s method for the determination of the Peroxide Value (PV) and the Free Fatty Acid (FFA) in vegetable oil matrices using ISO methods.
Read moreValidation of the Effectiveness of CDR FoodLab® in Determining the Level of Soaps, FFA and Peroxide Value
Neotron, an accredited laboratory, conducted a study in order to compare the performance of CDR FoodLabreg;‘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.
Read moreAssessment of Milk Thermal Processing Carried Out with CDR FoodLab®
The researchers of CDR’s laboratories have developed a new method to quickly assess milk thermal processes in an easy, rapid and reliable way. See the results of the study, presented at the 2002 Congrilait – Paris.
Read moreCDR FoodLab® Method and the assessment of 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 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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