Ethyl lauroyl arginate is a safe, amino acid-based surfactant used as a broad-spectrum antimicrobial preservative in food and feed. This test method quantifies ethyl lauroyl arginate in food and feed samples.
Ethyl lauroyl arginate is a safe, amino acid-based surfactant used as a broad-spectrum antimicrobial preservative in food and feed. This test method quantifies ethyl lauroyl arginate in food and feed samples.
Quantifies the antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and ethoxyquin (EQ), and its metabolites, in food and feed products.
This test method is a procedure for the measurement of viscosity of liquids using a digital rotary viscometer. This method can capture data points at a multitude of temperatures, rotational speeds, and rotor diameters, and is especially effective for data determination in non-Newtonian fluids
This test method provides a refined UPLC–MS/MS method that improves accuracy and robustness when measuring vitamin D in food matrices.
This test method provides a refined UPLC–MS/MS method that improves accuracy and robustness when measuring vitamins A & E in food matrices.
This test method determines the enumeration of yeasts and molds in foods, beverages, and ingredients using a dry rehydratable film method—specifically the Petrifilm™ Yeast and Mold Count Plate. This test has an incubation period of 3-5 days.
This test method determines the enumeration of yeasts and molds in foods, beverages, and ingredients using a dry rehydratable film method—specifically the Petrifilm™ Rapid Yeast and Mold Count Plate. This test has an incubation period of 48-60 hours.
This test method is a quantification of urea in a test sample, derived from a calculation of both Ammonium Nitrogen Urea and Ammonium Nitrogen analyses.
This test method is used to determine the urease enzyme activity in soy-based products, such as soybean meal, to assess the adequacy of heat treatment during processing. The method measures the change in pH caused by the enzymatic breakdown of urea into ammonia and carbon dioxide.
This test method is a standardized procedure for the quantitative analysis of starch content in various food and feed samples, quantifying the starch found within the test sample, as the naturally occurring sugars are first rinsed from the test portion with ethanol.