Oxidation stability of spices and seasonings with the PEG method

Application Note AN-R-031 Oxidation stability of sausages with PEG Reliable and accurate determination of the oxidation stability of sausages with the polyethylene glycol method The antioxidant content in foods is of great interest, can be determined quickly and reliably. The…

Application Note AN-R-033 Determination of antioxidant content with PEG as carrier material Reliable and accurate equivalent of the α-tocopherol content with the polyethylene glycol method The shelf life of many products must be checked determining antioxidant content with the Rancimat…

Application Note AN-R-028 Oxidation stability of flavored spirits using PEG as carrier material Reliable and accurate determination of the oxidation stability of flavored spirits with the polyethylene glycol method Distilled alcohol is otherwise known as «hard liquor» oxidation stability of…

Application Note AN-R-032 Oxidation stability of sausages after cold extraction Specific and accurate determination of the cold-extracted fat Meat products, especially sausages, consist of many not change the chemical properties of the fat and that components. Aside from fat, water,…