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 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 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 widely accepted enzymatic-gravimetric procedure used for the determination of total dietary fiber in food and feed samples. This method provides a comprehensive measure of dietary fiber, including both soluble and insoluble fractions, important for nutritional labeling and food quality control.
This test method is an enzymatic-colorimetric method used to determine total starch content in foods and feed. The method involves enzymatic hydrolysis of starch into glucose, followed by quantification using a glucose oxidase-peroxidase (GOPOD) assay.
This test method is an enzymatic-colorimetric method used to determine total starch content in foods and feed, less the sugars washed away in an ethanol pre-treatment. The method involves enzymatic hydrolysis of starch into glucose, followed by quantification using a glucose oxidase-peroxidase (GOPOD) assay.