Perten Science World

Perten Science World - это онлайн журнал, где мы публикуем информацию о научной работе и промышленных приложениях, использующих аналитические приборы нашей компании, которую мы считаем полезной и интересной для наших клиентов. В дополнение к этому, мы также освещаем последние новости компании Пертен Инструментс.

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Perten Science World No. 8 - August 2013

Articles in this issue:

  • Determination of percentage of mealy kernels (mitadines) in 
     durum wheat with the Perten Inframatic 9500
  • Observing the staling of white pan bread using the TVT
  • The texture of table olives

 Technical news:

  • Inframatic 9500 approved in Germany
  • Expanded capabilities for in-line and on-line NIR

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Perten Science World No. 7 - June 2013

Article in this issue:

  • Determining elasticity of dough in the micro-doughLAB

 Technical note:

  • Potato flakes

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Perten Science World No. 6 - November 2012

Articles in this issue:

  • Vale Dr C.E.Walker 1936-2012
  • Globals calibrations for animal feed
  • Changes in starch molecular structure during pasting

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Perten Science World No. 5 - May 2012

Articles in this issue:

  • RVA used in ground-breaking starch research 
  • New technology for grain moisture measurement

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Perten Science World No. 4 - November 2011

Articles in this issue:

  • RVA and the degree of starch gelatinization in liquorice extrusion 
  • New RVA method for pregelatinized starches
  • doughLAB helps flour/dough rheological testing evolve

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Perten Science World No. 3 - June 2011

Articles in this issue:

  • Rapid methods for quality testing of ingredients and finished feeds
  • Starch functionality in potato
  • Potential for sorghum and pearl millet for extruded products

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Perten Science World No. 2 - December 2010

Articles in this issue:

  • Rapid Visco Analyser in the management of dysphagia
  • High speed durum semolina quality tests on doughLAB

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Perten Science World No. 1 - May 2010 

 Articles in this issue:

  • doughLAB tests for the effects of flour additives on dough quality
  • RVA and the pseudoplastic behavior of guar gum and xanthan gum
  • Micro Mirror Module analysis of small seed samples for soybean seed quality

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