Food analysis



The Kjeldahl method is a chemical analysis process to determine nitrogen content. It is widely used as a reference method to estimate protein content in food.


The Randall/Twisselman methods are used to extract substances from a solid sample, usually of lipidic nature, through a solvent.


The Weende method is commonly used to quantify crude fibre in a food sample after an acidic and alkaline hydrolysis treatment.

Van Soest

The Van Soest method is used to determine acid detergent fibre (ADF) and neutral detergent fibre (NDF) content in a sample based on the indigestible residue obtained.