Uv/Vis Spectroscopy is an important, flexible, simple and widespread analytical method largely used in the food industry for quality control of food and beverages as it allows the identification of origin and the detection of adulteration, among other key important characteristics in food products
From compact, mobile, ultraviolet instruments to high-performance bench-top systems, we have the solution for every laboratory need.
Crude Palm Oil (CPO) is a raw material used in the production of margarine and other vegetable oil based food products. CPO is traded and there are quality specifications based on free fatty acids (FFAs) as well as moisture and impurities. Margarine manufacturers also want to assess the CPO's ‘fitne ...
This application note shows a reliable and cost effective system for measuring olive oil purity, using a UV spectrophotometric technique.
The Lowry and Biuret methods are standard methods for protein quantification. Ohnishi and Barr1 modified and simplified the Biuret combined reagent for the Lowry procedure and at the same time improved its stability. This application note describes the modified Lowry procedure for quantitative analy ...
The level of Hydroxymethylfurfural (HMF) present is a key indicator as to the quality of honey. In this application note, the HMF content has been determined using the LAMBDA™ 465 UV/Vis Spectrophotometer and the Equation Calculation mode in the UV Lab™ software.
This application note shows the versatility of PerkinElmer’s LAMBDA™ 265 and LAMBDA 465 PDA UV/Visible Spectrophotometers for quantification of the total phenol content in the wines, and also wine color to be measured to determine quality and any potential contamination.
In this application note, the amount of sugar or carbohydrate in a soft drink was determined using a colorimetric method. The rapid measurement of the PDA (Photodiode Array) UV/Vis Spectrophotometer allows for the collection of accurate data from the time-dependent reaction. The calibration curve wa ...
