Numerous parameters define the quality of food and beverage products. Metrohm’s new brochure «Food analysis» is a summary of the most important of these quality parameters and the methods used to check them. Metrohm’s complete know-how (instrumentation and applications) on the analysis of foodstuffs and beverages is also accessible on the web page food.metrohm.com
«Food analysis», which can be ordered free of charge, draws on Metrohm’s comprehensive expertise in assuring the quality of food and beverage products. Based on official standards of authorities such as the U.S. EPA, the AOAC and the SLMB, «Food analysis» suggests methods as well as instrumentation best suited to check crucial parameters such as water content, pH value and acidity, oxidation stability, biogenic amines, mono-, di-, oligo- and polysaccharides, free and total sulphurous acid, heavy metals, free fatty acids, to name but a few.
Methods covered include pH measurement, potentiometric, colorimetric, thermometric and Karl Fischer titration, ion chromatography, voltammetry, stability measurement, atline and online process analysis. Solutions for automation in food analysis are presented, too. «Food analysis» is an invaluable tool for anyone who is involved in the professional quality assurance in the food and beverage industry.
The easiest way to access Metrohm’s complete know-how on food analysis is a click on food.metrohm.com. Downloads are free of charge.
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