Applications developed and designed
to analyse fruits and veggies
We help you ensure food quality and safety. Our complete system of reagents and instruments provides information throughout all the production steps, from raw materials to end products in different matrices like juice, concentrate or puree.
Our methods allow to quantify sugars and organic acids as well as hygiene analytes like lactic, acetic or ethanol in an official and automated way.
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
Acetic Acid Liquid | Code | mL/Kit |
---|---|---|
Acetyl- CoA Synthetase/ Citrate Sintase/ L-Malate Dehydrogenase | ||
Y15 | 12930 | 100 |
Almond Rapid Test | Code | mL/Kit |
---|---|---|
Rapid test | 14214 | 10 tests |
Ammonia | Code | mL/Kit |
---|---|---|
Glutamate deshidrogenase | ||
Y15 | 12809 | 100 |
Ascorbic Acid | Code | mL/Kit |
---|---|---|
MTT/ PMS/ Ascorbate oxidase | ||
Y15 | 12828 | 90 |
Beta-Lactoglobulin | Code | mL/Kit |
---|---|---|
ELISA | 14112 | 96 wells |
Calcium | Code | mL/Kit |
---|---|---|
Arsenazo III | ||
Y15 | 12824 | 80 |
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All reference materials
Betalactoglobulin Spike Solution | Code | Quantity |
---|---|---|
14157 | 3 mL |
Casein Spike Solution | Code | Quantity |
---|---|---|
14151 | 3 mL |
Gliadin Spike Solution | Code | Quantity |
---|---|---|
14152 | 3 mL |
Glucose Control HIGH | Code | Quantity |
---|---|---|
18069 | 1 x 10mL |
Ions Multical | Code | Quantity |
---|---|---|
12841 | 5 x 10 mL |
Milk Spike Solution | Code | Quantity |
---|---|---|
14156 | 3 mL |
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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.