laboratorio de estudios agroalimentarios

Analysis for the Fruit and Vegetable sector

Fresh vegetables
Frozen vegetables

IV Range
Canned vegetables

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Analysis of contaminants

Pesticide residues
Compounds of quaternary ammonium
Fosetyl al, phosphonate and its salts
Diethanolamine and triethanolamine
Mycotoxins: Aflatoxins, patulin and others
Heavy metals: Pb and Cd
Chlorates and perchlorates
Glyphosate and ammonium glufosinate

• Dietary fibres and energy value
• Fats
• Humidity
• Proteins
• Saturated fatty acids: monounsaturated and polyunsaturared
• Carbohydrates: Sugars, starch and polyalcohol

• 20 essential amino acids and others: Alanine, asparagine, cysteine, isoleucine, leucine, lysine, methionine, proline, valine…
• Vitamins A, C, D, K, E, B6, B12,niacin (vitamin B3), tiamin (vitamin B1), riboflavin (vitamin B2), folic acid (vitamin B9), pantothenic acid (vitamin B5)

• Phospahtes, potassium, calcium and magnesium
• Chlorine, iodine and fluor
• Iron, copper, chromium, manganese, molybdenum, and zinc
• Selenium

• Aerobic microorganisms and anaerobics
• Moulds and yeasts
• Enterobacterias, Coliformes y E. Coli
• Salmonella and shigella
• Listeria monocytogenes
• Clostridium sulfito reductores y Clostridium botulinum
• Staphylococcus aureus
• Lactic acid bacteria

• Bicarbonates
• Calcium chloride
• Theobromine
• Nitrates and nitrites

• Analysis of drinking water and wastewater
• Hygiene indicators (surface, environment and handling) and studies of life span

Other analyzes

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