The analysis of amino acids is performed for the accurate characterization of proteins and peptides. It also helps in the quantification of free amino acids present in the food samples. Analysis of amino acid was done for the first time by Moore and Stein in 1963. This analysis was performed by using ion-exchange chromatography (IEC) […]
Can you claim your product ‘Trans Fat Free’?
Trans fats are basically of two types, firstly those found naturally in dairy and meat products. Secondly, those that are industrially produced when liquid vegetable oils are partially hydrogenated by adding hydrogen atoms which turns them into semi-solid fats like vanaspati. Hydrogenated vegetable oils have a long shelf life so they are extensively used in […]
ARBRO Lab offers Kjeldahl Apparatus
Proteins are an important constituent of foods and a major source of energy. They contain essential amino acids like lysine, methionine, etc. There are many different types of proteins which are distinguished by type, number, and sequence of amino acids that make up the polypeptide backbone. Proteins also have different molecular structures, nutritional attributes, and […]
Accelerated Stability Testing Lab
Stability of a product means how long that product can be kept under normal conditions without degradation. As time passes, visible changes may occur. The changes may be physical, chemical or microbiological. The composition of the product varies over a period of time. Stability of the product is affected by various environmental factors. Stability of […]
Stability Storage lab
Stability of food item means how long that item can be stored without visible changes or a change in its taste, flavor etc.. If a food item is kept under normal conditions, visible changes may occur. The changes may be physical or chemical. These deteriorative changes are mainly occurred due to the changes in its composition. Maintaining the […]
Milk Testing-For Stability Check
Milk is a perishable item. When raw milk is kept for a long time at room temperature visible changes are occurring. It gets spoiled easily at room temperature. The taste and quality of milk may be deteriorated over time. The shelf life of milk means time for which milk can be kept without spoilage. For […]
Amino Acid Analysis Now Available at Auriga Research Bangalore Lab
With the aim of focusing on specific client requirements, Auriga Research Bangalore has added amino acid analysis to its services. Auriga’s amino acid analysis facility will serve the Food and Pharmaceutical Industry in the region. Auriga already offers a comprehensive portfolio of analytical methods and the addition of amino acid analysis will add strength to […]
Increase customer loyalty by getting your food tested at a Food Lab
As a restaurateur/caterer/hotelier, you must be aware that food quality is one of the most important factors that increase customer loyalty. But how do you know you are providing quality food? You provide quality food when you buy raw materials and ingredients from licensed vendors ensure that your milk and dairy supplies come from licensed […]
Food Safety in the School Canteen
The FSSAI states that the dreams and aspirations of a nation are reflected in its children. Therefore it becomes the duty of all schools to ensure that the children’s eating habits are nurtured in a way that enhances their health. Schools should adopt a food safety programme that keeps children free from health hazards and […]
Food Safety in the Corporate Canteen
Corporate cafeterias and canteens are either run by the corporate or are outsourced to a Food Business Operator (FBO). Since the food is prepared and cooked in bulk, extra caution is required to keep the food safe from contamination because any contamination could affect a large number of corporate employees. It is important for the […]