study

CDR FoodLab® method for the determination of Lactose content in lactose-free dairy products

In this work a new improvement for lactose determination is assessed in terms of reproducibility, accuracy and recovery. New method and traditional enzymatic method are also taken into comparisonon adding determined aliquotes of lactose in reallactose-free matrices. The new method, that is in CDR FoodLab®, appears to be much quicker and with a friendly use for everyone if it is compared to the tradional enzymatic kit.

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CNR study for innovation of brewing process with CDR BeerLab®

We present the important study “Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments” done by the Institute of Biometeorology of National Research Council (CNR) in Florence, Italy. The chemical analysis for the quality control in brewing process, involved in the study, has be done with CDR BeerLab®, by the CNR researchers.

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Aanalytical Spectroscopy meeting ISA 2016

At the conference ISA 2016 organized by the University of Bari, University of Basilicata and Società Chimica Italiana (Italian Chemical Society) prof. Massimo Innocenti, Department of Chemistry, University of Florence held the presentation “Spectroscopic Analysis of eco-foods”, in collaboration with researchers from the chemical CDR laboratories. Application Example evaluated in the presentation is the range of the CDR FoodLab® analysis systems that specialize and optimize the use of photometric technology in terms of cost, the amount of reagent used and analysis time.

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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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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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