Applications developed and designed
to analyse cereal products
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
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.
All reagents
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 |
Crustacean | Code | mL/Kit |
---|---|---|
ELISA | 14116 | 96 wells |
Crustacean Rapid Test | Code | mL/Kit |
---|---|---|
Rapid test | 14208 | 10 tests |
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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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Analyser
Y15 is a small-size low-demanding analyser that facilitates the automation of tests.
Code
83106
Reagent
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
Reagents, reference materials and more
If you need information, details about our procedures or assistance in interpreting results, please do not hesitate to contact us.