Food analysis

Methods:

Kjeldahl

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

Randall/Soxhlet

The Randall/Soxhlet methods are used to determine fat contents in food and some other products. The extraction is carried out through a solvent.

Weende

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 use to determine acid detergent fibre (ADF) and neutral detergent fibre (NDF) contents in a sample, based on the indigestible residue obtained.