Oxidation stability of sausages after cold extraction

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…

892 Professional Rancimat Determination of the oxidation stability of − Oils and fats − Fat-containing foods − Cosmetics The 892 Professional Rancimat and StabNet in brief The most important advantages at a glance The 892 Professional Rancimat, in together with…

Application Note AN-R-035 Oxidation stability of spices and seasonings with the PEG method Fast and reliable determination without sample preparation due to polyethylene glycol as carrier material Herbs, spices, spice blends, flavor enhancers, and artificially. Rosemary, for example, contains high…