This test method is a widely used technique to accurately quantify these sulfur-containing amino acids in food, feed, and biological samples. Because cysteine and methionine are sensitive to oxidation and do not naturally absorb UV light strongly, they require chemical modification (derivatization) prior to chromatographic analysis. Samples are first oxidized to stabilize these amino acids,… Continue reading Amino Acids [Cysteine/Methionine] Pre-col AQC Der
This test method is a procedure used to determine the acid value (AV) of fats and oils. The acid value measures the amount of free fatty acids (FFA) present, which indicates the degree of hydrolytic rancidity or degradation in the fat or oil. The acid value is an important quality parameter because high FFA levels… Continue reading Acid Value of Fats and Oils
This test method is a Performance Tested Method (PTM) validated by AOAC for the quantitative detection of egg proteins in food products and environmental samples using the Neogen Veratox® for Egg Allergen test kit. This method employs a sandwich ELISA (Enzyme-Linked Immunosorbent Assay) to detect trace amounts of egg white and yolk proteins, which are… Continue reading Allergen [Egg]
This test method is a procedure used to determine the amount of acetone-insoluble matter in vegetable lecithins. This test measures the percentage of material in lecithin that does not dissolve in acetone, primarily consisting of phospholipids, glycolipids, and other high molecular weight, non-oil components. In this method, a weighed sample of lecithin is mixed with… Continue reading Acetone Insoluble Matter