Food and Beverages

Analysis of Veterinary Drugs

• Antimicrobials in Farmed Fish
• Antimicrobials in Meat (LC)
• Hormone Agents in Meat
• Antibiotics in Cheese

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Analysis of Toxic Metals

• Heavy Metal (Cd) in Rice
• Lead in Milk

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Analysis of Food Additives

• Antioxidants in Soft Drinks
• Color Intensity of Food Coloring
• Preservatives in Meat
• Sweeteners in Soft Drinks
• Water-Soluble Tar-Coloring

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Inspection and Analysis of Foreign Matter

• Foreign Matter (Metal) on Chocolate
• Analysis of Burned Matter in Food
• Analysis of Contaminant Adhering to Frozen Pizza

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Prevention of Defects in Packaging

• Tensile Test on Pull-Tab Containers (Reference Standard: JIS S 0022:2001)
• Evaluation of Pulling Force on Ring Pulls of Beverage Cans with The Shimadzu Autograph Data Processor
• Analysis of Residual Solvents
• Analysis of Residual Organic Solvents in Food Containers and Packaging Materials (GC)
• Determination of saturated-hydrocarbon contamination in baby foods by using off-line liquid-comprehensive gas chromatography combined with mass spectrometry
• Specific Surface Area/Pore Distribution of Desiccant
• Food Packaging Leak Inspection Unit

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Food Components

• Amino Acids
• Functional Components
• Lipids (Fatty Acids)
• Minerals
• Organic Acids
• Sugars
• Vitamins

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Odors

• Odors
• Sensory Evaluation

Particle Size Distribution

• Measuring Texture Through Meat Penetration Strength Testing (Texture Analyzer)
• Potato Chip Breakage Test (Texture Analyzer)
• Evaluation of the Texture of Konnyaku Jelly (Texture Analyzer)
• Evaluation of Jelly Strength: Bloom Value (Texture Analyzer)
• Viscosity Evaluation of Yoghurt (Texture Analyzer)
• Evaluation of Food Texture (Texture Analyzer)
• Evaluation of Foods for People with Dysphagia (Texture Analyzer)
• Springiness of Kamaboko (Texture Analyzer)
• Mochi Viscosity, Softening, and Flow Characteristics (Flow Tester)
• Particle Size Distribution of Tea Beverage (Particle Size Analyzer)
• Melting of Margarine (TA)
• Analysis of Polymorphism | Investigating Polymorphism (Thermal Analysis)
• Gelatinization Characteristics of Corn Starch (TA)
• Gelatinization of Starch (TA)
• Retrogradation of Starch (TA)
• Analysis of Polymorphism | Investigating Polymorphism 2 (X-ray Diffractometer)
• Evaluation of Crystal Polymorphs 3 (Raman)

Others (Color, Freshness)

• Color Measurements in Seasonings
• Nucleotides in Fresh Tuna Meat
• Rancidity of Soybean Oil
• Measurement of Whiskey by DSC

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