The analysis of starch at Midwest uses modified AACC- 76-13.01/AOAC 996.11 methods. The basic protocol is to convert the hydrolysable starch into individual glucose molecules and then measure the amount of glucose (also known as dextrose) present using a glucometer. The test procedure cannot measure resistant starch or differentiate between indigenous glucose and that glucose produced by the enzymatic breakdown of the starch.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Evidence of rancidity in fats and oils can be evaluated by the detection of peroxide. The Peroxide value analysis is the most widely used.READ MORE
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Following is a brief introduction to the Interpretation of pastling curves for starch-based samples testing using your RVA 4500. A heat-hold-cool cooking cycle is assumed. A good textbook covering polymer hydrocolloids should provide further information on these processes and on starch chemistry, modification and uses.READ MORE