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Juice & veggies

                           Applications developed and designed
to analyse fruits and veggies

All rights reserved.
©2024

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

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

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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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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