Precision Testing for Food Safety & Quality

Products

Choose a department
Food Diagnostics
Filtered Categories: Wine Industry Test Kits
Antibiotic Testing
Contaminants:
Equipment:
Industries:
Technology:
Cleaning & Hygiene Control
— Allergen Testing
Allergen:
Attributes:
Technology:
— ATP Testing
Attributes:
— Dipslides
Format:
— Environmental Testing
Attributes:
— Protein Testing
Attributes:
Enzymatic Test Kits
— Bakery Industry Test Kits
Attributes:
— Beverage Industry Test Kits
Attributes:
— Brewing Industry Test Kits
Attributes:
— Cider Industry Test Kits
Attributes:
— Dairy Industry Test Kits
Attributes:
— Dietary Fibre Test Kits
Attributes:
— Egg Industry Test Kits
Attributes:
— Enzyme Activity Tests
Attributes:
— Food Industry Test Kits
Attributes:
— Oil and Nuts Industry Test Kits
Attributes:
— Pet Food Industry Test Kits
Attributes:
— Proficiency Testing
— Wine Industry Test Kits
Attributes:
Food Adulteration
Contaminants:
Industries:
Technology:
Food Allergens
— Proficiency Testing
— Test Kits
Allergen:
Attributes:
Technology:
Foodborne Pathogens
Attributes:
Equipment:
Format:
Microorganism:
Parameter:
Rapid Methods:
GMO
— Lateral Flow Test - GMO Screening
— PCR - GMO Identification Kits
— PCR - GMO Quantification
— PCR - GMO Screening Kits
Lab Equipment
— Plate Reading
— Sample Dilution
Attributes:
— Sample Homogenisation
Attributes:
— Sample Perparation
Attributes:
— Sample Spreading
Microbiology
— Cosmetic Industry
Format:
Microorganism:
Rapid Methods:
— Culture Media
Format:
Microorganism:
Rapid Methods:
— Membrane Filtration
Format:
Microorganism:
— Petrifilm™ Count Plates
Format:
Microorganism:
Rapid Methods:
— Proficiency Testing
— Rapid Microbiology
Format:
Microorganism:
Rapid Methods:
— Foodborne Pathogens
Format:
Microorganism:
Rapid Methods:
Mycotoxins
— Aflatoxin
Attributes:
Mycotoxin:
Technology:
— DON - Deoxynivalenol
Attributes:
Mycotoxin:
Technology:
— Equipment
Equipment:
Technology:
— Fumonisin
Attributes:
Mycotoxin:
Technology:
— Ochratoxin
Attributes:
Mycotoxin:
Technology:
— Proficiency Testing
— T-2 / HT-2 Toxin
Attributes:
Mycotoxin:
Technology:
— Zearalenone
Attributes:
Mycotoxin:
Technology:
PCR
— Foodborne Pathogens & Others
Allergen:
Attributes:
Format:
Parameter:
Rapid Methods:
— GMO Identification
— Species Identification
Water Testing
— Proficiency Testing
reagents-packages-test-tubes
Determination of TPI – Total Poliphenols Index in wine and must
The polyphenols are a very broad class of compounds whose electronic spectra have an absorption peack at 280 nm.
Attributes: Kit
reagents-packages-test-tubes
Determination of L-Lactic acid in Wine and Must
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
Attributes: Kit
reagents-packages-test-tubes
Acetaldehyde (Ethanal) analysis in beer, wine and must
Acetaldehyde is a by-product of yeast metabolism formed during alcoholic fermentation.
Attributes: Kit
reagents-packages-test-tubes
Determination of Fermentable Sugars in beer/wort and wine/must
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
reagents-packages-test-tubes
Determination of Yeast Assimilable Nitrogen (YAN) in Must
Yeast assimilable nitrogen (YAN) is a test to manage correctly the alcoholic fermentation.
Attributes: Kit
reagents-packages-test-tubes
Determination of Yeast Assimilable Nitrogen (YAN) in Must
Yeast assimilable nitrogen (YAN) is a test to manage correctly the alcoholic fermentation.
Attributes: Kit
reagents-packages-test-tubes
Determination of Citric Acid in Beverages
Citric acid occurs naturally in must and its concentration decreases during fermentation.
Attributes: Kit
reagents-packages-test-tubes
Determination of the Calcium in wine and must
Calcium levels at values of around 70 – 80 mg/L expose wines to tartaric instability.
Attributes: Kit
K-FGLQR_600x600
D-Fructose/D-Glucose Assay Kit (Liquid Ready™)
The D-Fructose/D-Glucose (Liquid Ready™) assay kit is a method for the specific measurement and analysis of D-Fructose/D-Glucose in wine, beverages, foodstuffs and other materials.
Attributes: Kit