Precision Testing for Food Safety & Quality

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Food Diagnostics
Filtered Categories: Enzymatic Test Kits
Antibiotic Testing
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Cleaning & Hygiene Control
— Allergen Testing
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— ATP Testing
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— Dipslides
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— Environmental Testing
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— Protein Testing
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Enzymatic Test Kits
— Bakery Industry Test Kits
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— Dietary Fibre Test Kits
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— Egg Industry Test Kits
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— Enzyme Activity Tests
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— Oil and Nuts Industry Test Kits
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— Pet Food Industry Test Kits
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— Proficiency Testing
— Wine Industry Test Kits
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Food Adulteration
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Food Allergens
— Proficiency Testing
— Test Kits
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Foodborne Pathogens
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GMO
— Lateral Flow Test - GMO Screening
— PCR - GMO Identification Kits
— PCR - GMO Quantification
— PCR - GMO Screening Kits
Lab Equipment
— Plate Reading
— Sample Dilution
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— Sample Homogenisation
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— Sample Perparation
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— Sample Spreading
Microbiology
— Cosmetic Industry
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— Culture Media
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— Membrane Filtration
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— Petrifilm™ Count Plates
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— Proficiency Testing
— Rapid Microbiology
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— Foodborne Pathogens
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Mycotoxins
— Aflatoxin
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Mycotoxin:
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— DON - Deoxynivalenol
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Mycotoxin:
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— Equipment
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— Fumonisin
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— Ochratoxin
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— Proficiency Testing
— T-2 / HT-2 Toxin
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Mycotoxin:
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— Zearalenone
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Mycotoxin:
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PCR
— Foodborne Pathogens & Others
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Rapid Methods:
— GMO Identification
— Species Identification
Water Testing
— Proficiency Testing
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Determination of magnesium in water used in brewing process
Magnesium analysis allows, in a simple and fast way, to quantify the concentration of the analyte in the water used in the brewing process.
Attributes: Kit
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Determination of Fermentable Sugars in beer/wort, vineagar and wine/must
Beer/Wort: In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol.
Attributes: Kit
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Determination of Alcohol by Volume (ABV)
The test allows to measure alcohol by volume (ABV) inall kinds of beverages, including beer, wine, cider, soft drinks, kombucha vinegar, bakery products and many more.
Attributes: Kit
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Determination of FAN in beer and wort
FAN analysis with the CDR BeerLab® method gives the possibility to carry out with accuracy the appropriate corrections before and during the alcohol fermentation.
Attributes: Kit
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Determination of the value of Xanthophylls in powder added to poultry feed
Xanthophylls are natural pigments added in poultry feed in order to set the colour of the future egg product.
Attributes: Kit
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Determination of Lactic Acid (D + L) in Beverages
Lactic Acid is the product of the fermentation made primarily by microbial activity.
Attributes: Kit
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Determination of pH in wort
pH value in the wort in the mashing phase is a very important parameter to assure the perfect conversion of starch in simple sugars.
Attributes: Kit
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Determination of Starch in Beer/Wort and Plant-based Beverages
In the mashing phase starch is converted in fermentable sugars by specific enzymes (amylase) present in the malt.
Attributes: Kit
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Determination of Colour in beer and wort with CDR BeerLab®
The chromatic characteristics of a beer are defined by its colour which is measured at 420 nm.
Attributes: Kit