Food Chemistry

Led by: Marta ZACHIA
Fields: Appl. Life Sci. & Agrobiotech.
Institution: National Research and Development Institute of Food Bioresources (IBA)
Scientists/Total: 5/7
Keywords:  Food chemical analysis. Bread, wheat flour, dairy, meat products, fruit, tea, dried plants, icecream, residual oils.

GLUTOMATIC determine gluten content
FALLING NUMBER 1800 - determine the falling index of wheat and flour
INFRATEC 1229 infrared analysis for cereals
FORNET machine for bread volume determination
CHOPIN Alveograph - rheological characteristics
Amilograph -
Infrared automatic meat analyzer
Infrared automatic milk analyzer
FIBRETHERM FT 12 - cellulose analysis
SOXTEC - fat content analysis
ZELENY - sedimentation index analysis
KJELTEC - protein content analysis
NABERTHERM - calcination oven
FARIONGRAPH - flowing properties
EXTENSOGRAPH - flowing properties
FIBERTEC - fiber content



Str. Dinu Vintilă nr. 6, 021102
Municipiul București, România
Tel: +4 0756069057
Fax: +40 21 2109128




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