The analysis of starch at Midwest uses modified AACC- 76-13.01/AOAC 996.11 methods. The basic protocol is to convert the hydrolysable starch into individual glucose molecules and then measure the amount of glucose (also known as dextrose) present using a glucometer. The test procedure cannot measure resistant starch or differentiate between indigenous glucose and that glucose produced by the enzymatic breakdown of the starch.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Following is a brief introduction to the Interpretation of pastling curves for starch-based samples testing using your RVA 4500. A heat-hold-cool cooking cycle is assumed. A good textbook covering polymer hydrocolloids should provide further information on these processes and on starch chemistry, modification and uses.READ MORE
The 2017 Schedule of Fees contains a wide array of Midwest Laboratories analysis offerings. Prices are subject to change without notice.READ MORE