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Cereal products

                           Applications developed and designed
to analyse cereal products

All rights reserved.
©2024

Carbohydrate analysis is an essential tool for monitoring different technological processes and their quality, the detection of adulterations and the determination of nutritional parameters for their correct labeling. 

Enzymatic methods provide fast, affordable, and efficient analyses compared to manual chemistry or chromatography. The pretreatments have been carefully validated for each matrix, maximizing its extraction, and all reagents can be automated.

Y15 analyser

human—centred biotech

Our analysers have been developed in collaboration with professionals in the food and beverage industry to bring precision to their analysis needs. In this approach, which includes user interaction, we ensure that we deliver user-friendly systems tailored for their intended use.

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All reagents

Aflatoxin B1 Code mL/Kit
ELISA 14100 96 wells
Rapid test 14200 10 tests

Aflatoxin M1 Fast Code mL/Kit
ELISA 14102 96 wells

Almond Code mL/Kit
ELISA 14111 96 wells

Almond Rapid Test Code mL/Kit
Rapid test 14214 10 tests

Beta-Lactoglobulin Code mL/Kit
ELISA 14112 96 wells

Carrez (Pretreatment) Code mL/Kit
Y15 12837 1000

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All reference materials

Almond Spike Solution Code Quantity
14150 3 mL

Betalactoglobulin Spike Solution Code Quantity
14157 3 mL

Crustacean (Tropomyiosin) Spike Solution Code Quantity
14164 3 mL

Egg white Spike Solution Code Quantity
14158 3 mL

Fish Spike Solution Code Quantity
14165 3 mL

Glucose Control HIGH Code Quantity
18069 1 x 10mL

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Highlighted products

Analyser

Y15

Y15 is a small-size low-demanding analyser that facilitates the automation of tests.

Code
83106

Highlighted products

Reagent

Gluten

Gluten is a complex of structural proteins naturally found in certain cereal grains, typically referring to the combination of gliadin and glutelin proteins.  

Grains containing gluten include all species of wheat, barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of total protein in bread wheat and it is a key compund in bakery and related technological processes in food industry. 

Code
31000

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