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Food Biochemical Analysis

 

Cow milk in cheese, aflatoxins, Hydroxymethylofurfural(HMF) in honey, measurement of enzyme activity of diastase in honeys. Enzyme analysis of D-Malic Acid or L-Lactic Acid (enzymes) measurements in wines and food. Analysis of possible existence of antibiotics in milk, assessment of milk type identification analysis by electrophoresis in polyacrylamide, proteins and gluten in cereal and flours. Identification, Ethanol, Glycerol, bretanomyces, Acetic Acid, Formic Acid, Citric Acid, Ammonia, Nitrate, either by ELISA or enzymes, genetically transformed organisms, vitamins, amino acids, micotoxins. Sorbic acid and Ascorbic acid with HPLC.

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June 25, 2018, 5:12 am
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          Flours
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