{"id":5372,"date":"2026-07-09T14:23:36","date_gmt":"2026-07-09T12:23:36","guid":{"rendered":"https:\/\/scispx.com\/?page_id=5372"},"modified":"2026-10-28T12:56:32","modified_gmt":"2026-10-28T10:56:32","slug":"starch-analysis","status":"publish","type":"page","link":"https:\/\/scispx.com\/fr\/starch-analysis\/","title":{"rendered":"Analyse de l'amidon"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"5372\" class=\"elementor elementor-5372\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fbcc0fd e-flex e-con-boxed e-con e-parent\" data-id=\"fbcc0fd\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[{&quot;jet_parallax_layout_image&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;_id&quot;:&quot;4697a8c&quot;,&quot;jet_parallax_layout_image_tablet&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_image_mobile&quot;:{&quot;url&quot;:&quot;&quot;,&quot;id&quot;:&quot;&quot;,&quot;size&quot;:&quot;&quot;},&quot;jet_parallax_layout_speed&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:50,&quot;sizes&quot;:[]},&quot;jet_parallax_layout_type&quot;:&quot;scroll&quot;,&quot;jet_parallax_layout_direction&quot;:&quot;1&quot;,&quot;jet_parallax_layout_fx_direction&quot;:null,&quot;jet_parallax_layout_z_index&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x&quot;:50,&quot;jet_parallax_layout_bg_x_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_x_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y&quot;:50,&quot;jet_parallax_layout_bg_y_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_y_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size&quot;:&quot;auto&quot;,&quot;jet_parallax_layout_bg_size_tablet&quot;:&quot;&quot;,&quot;jet_parallax_layout_bg_size_mobile&quot;:&quot;&quot;,&quot;jet_parallax_layout_animation_prop&quot;:&quot;transform&quot;,&quot;jet_parallax_layout_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;]}]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-b8f7728 e-con-full e-flex e-con e-child\" data-id=\"b8f7728\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8c74cd9 elementor-widget elementor-widget-heading\" data-id=\"8c74cd9\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Analyse de l'amidon <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2d398b3 elementor-widget elementor-widget-text-editor\" data-id=\"2d398b3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Une analyse pr\u00e9cise de la teneur en amidon est essentielle pour le contr\u00f4le qualit\u00e9<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6303658 elementor-widget elementor-widget-button\" data-id=\"6303658\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/scispx.com\/fr\/food-campaign\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">En savoir plus sur les applications alimentaires<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-cb19428 e-flex e-con-boxed e-con e-parent\" data-id=\"cb19428\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-8a79b7b e-con-full e-flex e-con e-child\" data-id=\"8a79b7b\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-ca938e1 e-con-full e-flex e-con e-child\" data-id=\"ca938e1\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-503abf1 elementor-widget elementor-widget-heading\" data-id=\"503abf1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">M\u00e9thodes de r\u00e9f\u00e9rence normalis\u00e9es<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d202168 elementor-widget elementor-widget-button\" data-id=\"d202168\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#elementor-action%3Aaction%3Dpopup%3Aopen%26settings%3DeyJpZCI6IjczNzYiLCJ0b2dnbGUiOmZhbHNlfQ%3D%3D\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Contactez nos Xperts<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-85e80fa e-con-full e-flex e-con e-child\" data-id=\"85e80fa\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4495d19 elementor-widget elementor-widget-text-editor\" data-id=\"4495d19\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Une analyse pr\u00e9cise de l\u2019amidon est essentielle pour le contr\u00f4le qualit\u00e9, le d\u00e9veloppement de produits, la conformit\u00e9 r\u00e9glementaire et l\u2019optimisation des proc\u00e9d\u00e9s dans l\u2019industrie alimentaire. Selon l\u2019objectif analytique, les laboratoires peuvent d\u00e9terminer la teneur en amidon total, en amidon r\u00e9sistant, en humidit\u00e9, en mati\u00e8res grasses ou en prot\u00e9ines \u00e0 l\u2019aide de m\u00e9thodes de r\u00e9f\u00e9rence normalis\u00e9es.\nLa fiabilit\u00e9 des r\u00e9sultats d\u00e9pend \u00e9galement d\u2019une pr\u00e9paration ad\u00e9quate des \u00e9chantillons et du choix de la m\u00e9thode analytique appropri\u00e9e. Chaque \u00e9tape du processus analytique est donc essentielle pour obtenir des donn\u00e9es exactes et reproductibles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-86fd021 e-flex e-con-boxed e-con e-parent\" data-id=\"86fd021\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-2b0d6ba e-con-full e-flex e-con e-child\" data-id=\"2b0d6ba\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-37b9e64 elementor-widget elementor-widget-button\" data-id=\"37b9e64\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#determiners\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Amidon r\u00e9sistant<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e80f7f1 elementor-widget elementor-widget-button\" data-id=\"e80f7f1\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#moistureinstarch\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Teneur en humidit\u00e9 de l'amidon<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d961290 elementor-widget elementor-widget-button\" data-id=\"d961290\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#fatinstarch\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Mati\u00e8res grasses dans l'amidon<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc481a7 elementor-widget elementor-widget-button\" data-id=\"cc481a7\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#nitroandproteininstarchanalysis\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Azote et prot\u00e9ines<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-812ca9c elementor-widget elementor-widget-button\" data-id=\"812ca9c\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#sampleprepstarch\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Sample prep<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3fd564f elementor-widget elementor-widget-button\" data-id=\"3fd564f\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#readmorestarch5\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Plus d'info<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e7c9679 e-flex e-con-boxed e-con e-parent\" data-id=\"e7c9679\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fd806bd elementor-widget elementor-widget-heading\" data-id=\"fd806bd\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Comment d\u00e9terminer la teneur totale en amidon ? <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7160428 elementor-widget elementor-widget-text-editor\" data-id=\"7160428\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La teneur totale en amidon peut \u00eatre d\u00e9termin\u00e9e \u00e0 l'aide d'une m\u00e9thode enzymatique dans laquelle l'amidon est hydrolys\u00e9 en glucose avant que ce dernier ne soit quantifi\u00e9. Cette analyse est utilis\u00e9e pour des mati\u00e8res premi\u00e8res telles que la farine, les isolats d'amidon et les c\u00e9r\u00e9ales, ainsi que pour des produits finis, notamment les produits de boulangerie, les snacks et les c\u00e9r\u00e9ales.<\/p><p><strong>AOAC 996.11 \/ ISO 15914 \/ AACC 76-13 : m\u00e9thode enzymatique pour la d\u00e9termination de l\u2019amidon total<\/strong><\/p><ol><li><strong>Pr\u00e9paration des \u00e9chantillons<\/strong>: l\u2019\u00e9chantillon est broy\u00e9, d\u00e9graiss\u00e9 (si sa teneur en mati\u00e8res grasses est \u00e9lev\u00e9e) et sa teneur en humidit\u00e9 est d\u00e9termin\u00e9e.<\/li><li><strong>Solubilisation<\/strong>: l\u2019amidon est dissous dans du DMSO ou dans un milieu aqueux port\u00e9 \u00e0 \u00e9bullition (avec une \u03b1-amylase thermostable) afin de garantir sa dispersion compl\u00e8te.<\/li><li><strong>Hydrolyse enzymatique<\/strong>: une \u03b1-amylase thermostable (pH 5\u20136, 85\u201395 \u00b0C) liqu\u00e9fie l\u2019amidon ; une amyloglucosidase (pH 4,5, 50\u201360 \u00b0C) l\u2019hydrolyse ensuite en glucose.<\/li><li><strong>Mesure du glucose<\/strong>: le glucose lib\u00e9r\u00e9 est quantifi\u00e9 par spectrophotom\u00e9trie (510 nm) \u00e0 l\u2019aide du r\u00e9actif glucose oxydase\/peroxydase (GOPOD).<\/li><li><strong>Calcul<\/strong>: teneur en amidon (%) = glucose \u00d7 0,9 \u00d7 facteur de dilution \/ masse de l\u2019\u00e9chantillon \u00d7 100.<\/li><\/ol><p><strong>Kits valid\u00e9s<\/strong>: le kit commercial le plus utilis\u00e9 est le Megazyme Total Starch Assay (K-TSTA), qui fournit des r\u00e9actifs valid\u00e9s conformes \u00e0 la m\u00e9thode AOAC 996.11.<\/p><h3><strong>Points d\u2019attention<\/strong>:<\/h3><ul><li>Le glucose libre et les maltodextrines doivent \u00eatre \u00e9limin\u00e9s avant l\u2019analyse (par lavage aqueux ou extraction \u00e0 l\u2019\u00e9thanol) afin d\u2019\u00e9viter une surestimation des r\u00e9sultats.<\/li><li>Selon l\u2019AOAC 996.11, l\u2019amidon r\u00e9sistant est inclus dans la mesure de l\u2019amidon total, puisqu\u2019il est hydrolys\u00e9 lors du traitement au DMSO et \u00e0 l\u2019amylase. Il peut \u00e9galement \u00eatre d\u00e9termin\u00e9 s\u00e9par\u00e9ment \u00e0 l\u2019aide de la m\u00e9thode AOAC 2002.02.<\/li><li>L\u2019amidon endommag\u00e9 ne n\u00e9cessite pas l\u2019\u00e9tape initiale de solubilisation dans le DMSO, car il est d\u00e9j\u00e0 sensible \u00e0 l\u2019attaque enzymatique.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-58db02e e-flex e-con-boxed e-con e-parent\" data-id=\"58db02e\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-228e985 elementor-widget elementor-widget-heading\" data-id=\"228e985\" data-element_type=\"widget\" id=\"determiners\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Comment d\u00e9terminer l\u2019amidon r\u00e9sistant ? <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-83393e5 elementor-widget elementor-widget-text-editor\" data-id=\"83393e5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong>M\u00e9thode de r\u00e9f\u00e9rence : AOAC 2002.02 \/ AACC 32-40<\/strong><\/p><p>Cette m\u00e9thode simule la digestion enzymatique dans l\u2019intestin gr\u00eale :<\/p><ol><li><strong>Incubation<\/strong> avec de l\u2019\u03b1-amylase pancr\u00e9atique et de l\u2019amyloglucosidase \u00e0 37 \u00b0C pendant 16 heures (simulation du transit gastro-intestinal).<\/li><li><strong>Filtration<\/strong>: le m\u00e9lange de digestion est filtr\u00e9. Le r\u00e9sidu obtenu correspond \u00e0 la fraction r\u00e9sistante.<\/li><li><strong>Solubilisation du r\u00e9sidu<\/strong>: le culot est dissous dans une solution de KOH \u00e0 2 M.<\/li><li><strong>Hydrolyse enzymatique<\/strong>: l'amyloglucosidase convertit l\u2019amidon r\u00e9sistant (RS) solubilis\u00e9 en glucose.<\/li><li><strong>Mesure du glucose<\/strong>: le glucose est quantifi\u00e9 \u00e0 l\u2019aide du r\u00e9actif GOPOD \u00e0 510 nm.<\/li><\/ol><p>Les r\u00e9sultats sont exprim\u00e9s en g d\u2019amidon r\u00e9sistant (RS) pour 100 g d\u2019\u00e9chantillon, sur base de mati\u00e8re s\u00e8che.<\/p><p><strong>Kit commercial<\/strong>: Megazyme Resistant Starch Assay (K-RSTAR)<\/p><h3><strong>Points d\u2019attention analytiques<\/strong>:<\/h3><ul><li>La taille des particules de l\u2019\u00e9chantillon est un param\u00e8tre critique. Il ne faut pas broyer excessivement l\u2019\u00e9chantillon, car le RS1 repose sur l\u2019inaccessibilit\u00e9 physique de l\u2019amidon.<\/li><li>L\u2019activit\u00e9 enzymatique doit \u00eatre valid\u00e9e conform\u00e9ment aux exigences de la m\u00e9thode.<\/li><li>La teneur en lipides des \u00e9chantillons riches en mati\u00e8res grasses peut interf\u00e9rer avec l\u2019analyse ; un d\u00e9graissage pr\u00e9alable est recommand\u00e9.<\/li><li>La m\u00e9thode AOAC 2002.02 mesure l\u2019amidon r\u00e9sistant dans des conditions simulant un produit \u00ab tel que consomm\u00e9 \u00bb. Pour les ingr\u00e9dients bruts, la proc\u00e9dure est appliqu\u00e9e sans \u00e9tape de cuisson pr\u00e9alable.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-bda1a64 e-flex e-con-boxed e-con e-parent\" data-id=\"bda1a64\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1689f5f elementor-widget elementor-widget-heading\" data-id=\"1689f5f\" data-element_type=\"widget\" id=\"moistureinstarch\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Analyse de l\u2019humidit\u00e9 dans l\u2019amidon <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-445a406 elementor-widget elementor-widget-text-editor\" data-id=\"445a406\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>S\u00e9chage \u00e0 l\u2019\u00e9tuve (ISO 1666 \/ AOAC 925.10 \/ ICC 110\/1)<\/strong>: 130 \u00b0C pendant 1 heure (ou 105 \u00b0C pendant 5 heures). D\u00e9termination gravim\u00e9trique par mesure de la perte de masse. Convient \u00e0 la plupart des types d\u2019amidon ; un l\u00e9ger risque de surs\u00e9chage (perte de compos\u00e9s volatils) existe \u00e0 130 \u00b0C.<\/li><li><strong>Titrage Karl Fischer<\/strong>: m\u00e9thode la plus pr\u00e9cise pour la d\u00e9termination de la teneur en eau ; permet de distinguer l\u2019eau libre de l\u2019eau li\u00e9e ; particuli\u00e8rement utile pour les amidons \u00e0 faible teneur en humidit\u00e9 et les ingr\u00e9dients anhydres.<\/li><li><strong>Spectroscopie dans le proche infrarouge (NIR)<\/strong>: m\u00e9thode rapide et non destructive, largement utilis\u00e9e pour le contr\u00f4le des proc\u00e9d\u00e9s en ligne et \u00e0 proximit\u00e9 de la ligne de production dans la meunerie et l\u2019industrie de l\u2019amidon. Doit \u00eatre \u00e9talonn\u00e9e par rapport \u00e0 une m\u00e9thode de r\u00e9f\u00e9rence.<\/li><li><a href=\"https:\/\/labspx.com\/shop\/moisture-analyzers\/\" target=\"_blank\" rel=\"noopener\"><strong>Analyseur d'humidit\u00e9 halog\u00e8ne<\/strong><\/a>: m\u00e9thode thermogravim\u00e9trique rapide ; utile pour les contr\u00f4les qualit\u00e9 de routine, mais moins pr\u00e9cise que le s\u00e9chage \u00e0 l\u2019\u00e9tuve pour les sp\u00e9cifications r\u00e9glement\u00e9es.<\/li><\/ul><p><strong>Teneur en humidit\u00e9 cible des amidons commerciaux :<\/strong> g\u00e9n\u00e9ralement comprise entre 10 et 14 %, selon l\u2019origine de l\u2019amidon et sa forme (granulaire, s\u00e9ch\u00e9 sur tambour ou s\u00e9ch\u00e9 par atomisation).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2443f5b e-flex e-con-boxed e-con e-parent\" data-id=\"2443f5b\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2f1b11d elementor-widget elementor-widget-heading\" data-id=\"2f1b11d\" data-element_type=\"widget\" id=\"fatinstarch\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Analyse des mati\u00e8res grasses dans les aliments contenant de l\u2019amidon <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-95f8c5b elementor-widget elementor-widget-text-editor\" data-id=\"95f8c5b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La teneur en mati\u00e8res grasses des ingr\u00e9dients amylac\u00e9s est g\u00e9n\u00e9ralement faible dans les amidons purs (amidon de ma\u00efs : ~0,1 % ; amidon de pomme de terre : &lt; 0,1 %), mais plus \u00e9lev\u00e9e dans les farines et les matrices c\u00e9r\u00e9ali\u00e8res (farine de bl\u00e9 : 1,2\u20132 % ; farine d\u2019avoine : 5\u20137 %). L\u2019analyse des mati\u00e8res grasses est importante pour :<\/p><ul><li>Contr\u00f4le qualit\u00e9 et conformit\u00e9 aux sp\u00e9cifications<\/li><li>Pr\u00e9diction des interactions amidon-lipides (formation de complexes amylose-lipides)<\/li><li>Pr\u00e9cision de l'\u00e9tiquetage nutritionnel<\/li><li>Pr\u00e9vision de la dur\u00e9e de conservation (oxydation des lipides dans les produits \u00e0 base de c\u00e9r\u00e9ales)<\/li><\/ul><h3><strong>M\u00e9thodes de r\u00e9f\u00e9rence<\/strong>:<\/h3><ul><li><strong>Extraction Soxhlet (ISO 659 \/ AOAC 963.15)<\/strong>: <a href=\"https:\/\/scispx.com\/fr\/instruments\/edge\/\" target=\"_blank\" rel=\"noopener\">m\u00e9thode traditionnelle d\u2019extraction par solvant<\/a> (\u00e9ther de p\u00e9trole, hexane), pr\u00e9c\u00e9d\u00e9e d\u2019une hydrolyse acide lorsque n\u00e9cessaire. Consid\u00e9r\u00e9e comme la m\u00e9thode de r\u00e9f\u00e9rence, mais relativement longue \u00e0 mettre en \u0153uvre.<\/li><li><strong>Hydrolyse acide + Soxhlet (AOAC 922.06 \/ ICC 136)<\/strong>: requise pour les produits dans lesquels les mati\u00e8res grasses sont li\u00e9es \u00e0 la matrice amidonni\u00e8re ou prot\u00e9ique (par exemple les produits de boulangerie ou les snacks extrud\u00e9s).<\/li><li><strong>Extraction de Twisselmann \/ Randall<\/strong>: alternatives automatis\u00e9es \u00e0 la m\u00e9thode Soxhlet, permettant une <a href=\"https:\/\/scispx.com\/fr\/instruments\/edge\/\" target=\"_blank\" rel=\"noopener\">extraction<\/a> plus rapide avec une consommation r\u00e9duite de solvants.<\/li><li><strong>RMN (pRMN) et extraction au fluide supercritique (SFE) au CO\u2082<\/strong>: m\u00e9thodes rapides pour <a href=\"https:\/\/scispx.com\/fr\/instruments\/oracle\/\" target=\"_blank\" rel=\"noopener\">la d\u00e9termination des mati\u00e8res grasses libres<\/a>, particuli\u00e8rement adapt\u00e9es aux applications de contr\u00f4le des proc\u00e9d\u00e9s.<\/li><li><strong>NIR<\/strong>: utilis\u00e9e pour le d\u00e9pistage rapide de la teneur en mati\u00e8res grasses dans les farines et les c\u00e9r\u00e9ales ; doit \u00eatre \u00e9talonn\u00e9e par rapport \u00e0 des m\u00e9thodes de r\u00e9f\u00e9rence.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-20b441e e-flex e-con-boxed e-con e-parent\" data-id=\"20b441e\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b5588b9 elementor-widget elementor-widget-heading\" data-id=\"b5588b9\" data-element_type=\"widget\" id=\"nitroandproteininstarchanalysis\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Analyse de l\u2019azote et des prot\u00e9ines dans les farines et les c\u00e9r\u00e9ales <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e6d3352 elementor-widget elementor-widget-text-editor\" data-id=\"e6d3352\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La teneur en prot\u00e9ines, calcul\u00e9e \u00e0 partir de l\u2019azote total au moyen du facteur de conversion de Kjeldahl, constitue un param\u00e8tre qualit\u00e9 essentiel pour les farines et les c\u00e9r\u00e9ales. Elle interagit directement avec les propri\u00e9t\u00e9s fonctionnelles de l\u2019amidon dans les syst\u00e8mes alimentaires.<\/p><h3><strong>M\u00e9thodes standard<\/strong>:<\/h3><p><strong><a href=\"https:\/\/labspx.com\/brand\/raypa\/\" target=\"_blank\" rel=\"noopener\">M\u00e9thode de Kjeldahl<\/a> (ISO 1871 \/ AOAC 2001.11 \/ ICC 105\/2)<\/strong>:<\/p><ol><li>L\u2019\u00e9chantillon est min\u00e9ralis\u00e9 dans de l\u2019H\u2082SO\u2084 concentr\u00e9 en pr\u00e9sence d\u2019un catalyseur (s\u00e9l\u00e9nium, cuivre ou catalyseurs sans mercure).<\/li><li>L\u2019ammoniac lib\u00e9r\u00e9 est distill\u00e9 puis titr\u00e9 ou mesur\u00e9 \u00e0 l\u2019aide d\u2019une \u00e9lectrode s\u00e9lective.<\/li><li>La teneur en azote total (%) est multipli\u00e9e par un facteur de conversion en prot\u00e9ines :<ul><li>Farine de bl\u00e9 : N \u00d7 5,70<\/li><li>Farine de riz : N \u00d7 5,95<\/li><li>Farine d'avoine : N \u00d7 5,83<\/li><li>Amidon pur : N \u00d7 6,25 (prot\u00e9ines r\u00e9siduelles)<\/li><\/ul><\/li><\/ol><p><strong><a href=\"https:\/\/scispx.com\/fr\/instruments\/rapid-max-n-exceed\/\" target=\"_blank\" rel=\"noopener\">Dumas<\/a> M\u00e9thode (de combustion) (ISO 16634 \/ AOAC 992.23)<\/strong>:<\/p><ul><li>L\u2019\u00e9chantillon est br\u00fbl\u00e9 \u00e0 environ 900\u20131200 \u00b0C ; les gaz lib\u00e9r\u00e9s sont s\u00e9par\u00e9s et l\u2019azote (N\u2082) est d\u00e9tect\u00e9 par conductivit\u00e9 thermique.<\/li><li>Cette m\u00e9thode est plus rapide que la m\u00e9thode Kjeldahl et ne g\u00e9n\u00e8re pas de d\u00e9chets acides dangereux ; elle est de plus en plus privil\u00e9gi\u00e9e dans les laboratoires modernes.<\/li><li>Les r\u00e9sultats pr\u00e9sentent une excellente corr\u00e9lation avec ceux obtenus par la m\u00e9thode Kjeldahl.<\/li><\/ul><p><a href=\"https:\/\/scispx.com\/fr\/instruments\/spectraalyzer-flour\/\" target=\"_blank\" rel=\"noopener\"><strong>NIR<\/strong><\/a>:<\/p><ul><li>M\u00e9thode rapide et non destructive pour le d\u00e9pistage de la teneur en prot\u00e9ines dans les c\u00e9r\u00e9ales et les farines.<\/li><li>N\u00e9cessite un \u00e9talonnage robuste ; largement utilis\u00e9e pour le contr\u00f4le en ligne et \u00e0 proximit\u00e9 de la ligne de production.<\/li><\/ul><p><strong>Importance pour l'analyse de l'amidon<\/strong>: la teneur r\u00e9siduelle en prot\u00e9ines des amidons commerciaux constitue un param\u00e8tre de puret\u00e9 important. Une teneur \u00e9lev\u00e9e en prot\u00e9ines r\u00e9siduelles, notamment dans l\u2019amidon de bl\u00e9, peut affecter la stabilit\u00e9 des mousses, le brunissement des produits et leur statut allerg\u00e8ne.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0ce53e1 elementor-widget elementor-widget-button\" data-id=\"0ce53e1\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/scispx.com\/fr\/kjeldahl-vs-dumas\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Kjeldahl vs. Dumas<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-7f1da88 e-flex e-con-boxed e-con e-parent\" data-id=\"7f1da88\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1821d01 elementor-widget elementor-widget-heading\" data-id=\"1821d01\" data-element_type=\"widget\" id=\"sampleprepstarch\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Pr\u00e9paration des \u00e9chantillons pour l'analyse de l'amidon <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ba3cc1e elementor-widget elementor-widget-text-editor\" data-id=\"ba3cc1e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Une analyse pr\u00e9cise de l\u2019amidon d\u00e9pend de mani\u00e8re critique d\u2019une pr\u00e9paration ad\u00e9quate des \u00e9chantillons. Les erreurs introduites \u00e0 cette \u00e9tape ne peuvent pas \u00eatre corrig\u00e9es par la suite.<\/p><h3><strong>Principes cl\u00e9s<\/strong>:<\/h3><p><strong>1. R\u00e9duction de la taille des particules<\/strong><\/p><ul><li>Les c\u00e9r\u00e9ales, les graines et les matrices alimentaires doivent \u00eatre broy\u00e9es jusqu\u2019\u00e0 obtenir une granulom\u00e9trie fine et homog\u00e8ne afin de garantir une extraction compl\u00e8te de l\u2019amidon.<\/li><li>Recommandation : tamiser l\u2019\u00e9chantillon \u00e0 travers un tamis de 0,5 mm (ou conform\u00e9ment aux exigences de la m\u00e9thode utilis\u00e9e).<\/li><li><strong>Point critique pour l\u2019amidon r\u00e9sistant (RS)<\/strong>: un broyage excessif d\u00e9truit le RS1 en rompant les parois cellulaires et les matrices prot\u00e9iques. Pour l\u2019analyse du RS, il convient donc de limiter le broyage au strict n\u00e9cessaire.<\/li><\/ul><p><strong>2. \u00c9limination des lipides<\/strong><\/p><ul><li>Les \u00e9chantillons riches en mati\u00e8res grasses (fruits \u00e0 coque, graines ol\u00e9agineuses, produits laitiers entiers) n\u00e9cessitent une extraction pr\u00e9alable selon Soxhlet avec de l\u2019\u00e9ther de p\u00e9trole avant l\u2019analyse de l\u2019amidon.<\/li><li>Les lipides r\u00e9siduels peuvent limiter l\u2019acc\u00e8s des enzymes \u00e0 l\u2019amidon et conduire \u00e0 une sous-estimation de la teneur totale en amidon.<\/li><\/ul><p><strong>3. \u00c9limination des sucres libres et des maltodextrines<\/strong><\/p><ul><li>Le glucose libre, le saccharose et les maltodextrines de faible degr\u00e9 de polym\u00e9risation doivent \u00eatre \u00e9limin\u00e9s avant la d\u00e9termination de l\u2019amidon total afin d\u2019\u00e9viter une surestimation des r\u00e9sultats.<\/li><li>Recommandation : lavage \u00e0 l\u2019\u00e9thanol \u00e0 80 % (trois extractions avec de l\u2019\u00e9thanol aqueux \u00e0 80 % v\/v \u00e0 50 \u00b0C, suivies d\u2019une centrifugation et de la d\u00e9cantation des surnageants).<\/li><\/ul><p><strong>4. D\u00e9termination de l\u2019humidit\u00e9<\/strong><\/p><ul><li>La teneur en humidit\u00e9 doit \u00eatre d\u00e9termin\u00e9e pour tous les \u00e9chantillons. Les r\u00e9sultats doivent \u00eatre exprim\u00e9s sur base de mati\u00e8re s\u00e8che (MS) afin de permettre les comparaisons.<\/li><\/ul><p><strong>5. Homog\u00e9n\u00e9it\u00e9<\/strong><\/p><ul><li>Pour les matrices h\u00e9t\u00e9rog\u00e8nes (plats pr\u00e9par\u00e9s, produits de boulangerie composites), un sous-\u00e9chantillonnage repr\u00e9sentatif est essentiel. L\u2019\u00e9chantillon complet doit \u00eatre homog\u00e9n\u00e9is\u00e9 avant le pr\u00e9l\u00e8vement de la prise d\u2019essai.<\/li><\/ul><p><strong>6. Fra\u00eecheur et stockage<\/strong><\/p><ul><li>Les \u00e9chantillons doivent \u00eatre conserv\u00e9s dans des r\u00e9cipients herm\u00e9tiques \u00e0 temp\u00e9rature contr\u00f4l\u00e9e. Toute absorption ou perte d\u2019humidit\u00e9 influencera les r\u00e9sultats analytiques.\nIl convient \u00e9galement d\u2019\u00e9viter toute d\u00e9gradation due \u00e0 l\u2019activit\u00e9 microbienne ou enzymatique en conservant les \u00e9chantillons au frais et au sec, puis en les analysant rapidement.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-0c92820 e-flex e-con-boxed e-con e-parent\" data-id=\"0c92820\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5ebd9b8 elementor-widget elementor-widget-heading\" data-id=\"5ebd9b8\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Erreurs courantes dans l'analyse de l'amidon <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ddb6382 elementor-widget elementor-widget-text-editor\" data-id=\"ddb6382\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>M\u00eame dans les laboratoires accr\u00e9dit\u00e9s, l\u2019analyse de l\u2019amidon est sujette \u00e0 certaines erreurs r\u00e9currentes. Comprendre ces sources d\u2019erreur est essentiel pour obtenir des donn\u00e9es fiables.<\/p><table><thead><tr><td><p><strong>Erreur<\/strong><\/p><\/td><td><p><strong>Cause<\/strong><\/p><\/td><td><p><strong>Cons\u00e9quence<\/strong><\/p><\/td><td><p><strong>Mesures correctives<\/strong><\/p><\/td><\/tr><\/thead><tbody><tr><td><p>G\u00e9latinisation incompl\u00e8te<\/p><\/td><td><p>Traitement au DMSO ou chauffage insuffisant<\/p><\/td><td><p>Sous-estimation de l\u2019amidon total<\/p><\/td><td><p>Respecter le rapport DMSO\/amidon appropri\u00e9 ; v\u00e9rifier la dispersion compl\u00e8te de l\u2019\u00e9chantillon<\/p><\/td><\/tr><tr><td><p>Glucose libre non \u00e9limin\u00e9<\/p><\/td><td><p>Omission de l\u2019\u00e9tape de lavage \u00e0 l\u2019\u00e9thanol<\/p><\/td><td><p>Surestimation de l\u2019amidon total<\/p><\/td><td><p>Toujours inclure un lavage \u00e0 l\u2019\u00e9thanol \u00e0 80 % pour les matrices alimentaires<\/p><\/td><\/tr><tr><td><p>D\u00e9gradation de l'activit\u00e9 enzymatique<\/p><\/td><td><p>Enzymes anciennes ou mal conserv\u00e9es<\/p><\/td><td><p>Hydrolyse incompl\u00e8te ; faibles rendements<\/p><\/td><td><p>V\u00e9rifier l\u2019activit\u00e9 enzymatique ; utiliser des kits commerciaux valid\u00e9s ; conserver les enzymes \u00e0 -20 \u00b0C<\/p><\/td><\/tr><tr><td><p>Broyage excessif de l'\u00e9chantillon (RS)<\/p><\/td><td><p>Utilisation d\u2019un broyeur \u00e0 billes ou broyage tr\u00e8s fin<\/p><\/td><td><p>Sous-estimation de RS1 et RS2<\/p><\/td><td><p>Utiliser un broyeur \u00e0 marteaux avec un tamis de 0,5 mm ; \u00e9viter le broyage cryog\u00e9nique pour les \u00e9chantillons destin\u00e9s \u00e0 l\u2019analyse du RS<\/p><\/td><\/tr><tr><td><p>Correction d'humidit\u00e9 incorrecte<\/p><\/td><td><p>Absence de d\u00e9termination de l\u2019humidit\u00e9 avant l\u2019analyse<\/p><\/td><td><p>R\u00e9sultats exprim\u00e9s sur une base erron\u00e9e ; manque de reproductibilit\u00e9<\/p><\/td><td><p>Toujours d\u00e9terminer l\u2019humidit\u00e9 au pr\u00e9alable ; exprimer les r\u00e9sultats sur base de mati\u00e8re s\u00e8che<\/p><\/td><\/tr><tr><td><p>M\u00e9lange insuffisant<\/p><\/td><td><p>Matrice alimentaire h\u00e9t\u00e9rog\u00e8ne non homog\u00e9n\u00e9is\u00e9e<\/p><\/td><td><p>R\u00e9sultats non repr\u00e9sentatifs ; forte variabilit\u00e9 entre r\u00e9plicats<\/p><\/td><td><p>Homog\u00e9n\u00e9iser soigneusement l\u2019\u00e9chantillon ; augmenter le nombre de r\u00e9plicats<\/p><\/td><\/tr><tr><td><p>D\u00e9gradation du r\u00e9actif glucose<\/p><\/td><td><p>R\u00e9actif GOPOD p\u00e9rim\u00e9 ou contamin\u00e9<\/p><\/td><td><p>Absorbance incorrecte ; erreurs syst\u00e9matiques<\/p><\/td><td><p>Utiliser des r\u00e9actifs frais ; analyser un \u00e9talon de D-glucose avec chaque s\u00e9rie<\/p><\/td><\/tr><tr><td><p>\u00c9cart de pH lors des \u00e9tapes enzymatiques<\/p><\/td><td><p>Pr\u00e9paration incorrecte du tampon<\/p><\/td><td><p>Activit\u00e9 enzymatique sous-optimale ; hydrolyse partielle<\/p><\/td><td><p>V\u00e9rifier le pH du tampon avec un pH-m\u00e8tre \u00e9talonn\u00e9 avant chaque analyse<\/p><\/td><\/tr><tr><td><p>Erreurs de calcul<\/p><\/td><td><p>Facteur de dilution ou facteur d\u2019humidit\u00e9 incorrectement appliqu\u00e9<\/p><\/td><td><p>Erreurs syst\u00e9matiques sur l\u2019ensemble des r\u00e9sultats<\/p><\/td><td><p>V\u00e9rifier les feuilles de calcul \u00e0 l\u2019aide d\u2019un mat\u00e9riau de r\u00e9f\u00e9rence certifi\u00e9<\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-721fbac e-flex e-con-boxed e-con e-parent\" data-id=\"721fbac\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[],&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e110f2d elementor-widget elementor-widget-heading\" data-id=\"e110f2d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Nos solutions <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38d046b elementor-pagination-type-bullets elementor-arrows-position-inside elementor-pagination-position-outside elementor-widget elementor-widget-n-carousel\" data-id=\"38d046b\" data-element_type=\"widget\" data-settings=\"{&quot;carousel_items&quot;:[{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;15a16e2&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;98fd7b2&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;3c67af3&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;5522b61&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;7d654c6&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;0ad3d6c&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;4684bf8&quot;},{&quot;slide_title&quot;:&quot;Slide #1&quot;,&quot;_id&quot;:&quot;2947cca&quot;}],&quot;slides_to_show_tablet&quot;:&quot;2&quot;,&quot;slides_to_show_mobile&quot;:&quot;1&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;infinite&quot;:&quot;yes&quot;,&quot;speed&quot;:500,&quot;offset_sides&quot;:&quot;none&quot;,&quot;arrows&quot;:&quot;yes&quot;,&quot;pagination&quot;:&quot;bullets&quot;,&quot;image_spacing_custom&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;image_spacing_custom_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;image_spacing_custom_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-carousel.default\">\n\t\t\t\t\t\t\t<div class=\"e-n-carousel swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Carrousel\" dir=\"ltr\">\n\t\t\t<div class=\"swiper-wrapper\" aria-live=\"off\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"1\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"1 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5d5c3a0 e-flex e-con-boxed e-con e-child\" data-id=\"5d5c3a0\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-11803f1 e-con-full e-flex e-con e-child\" data-id=\"11803f1\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8c68b5f elementor-widget elementor-widget-image\" data-id=\"8c68b5f\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/rapid-n-exceed-food.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5384\" alt=\"Analyse de l&#039;azote avec Rapid N Exceed Plus\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/rapid-n-exceed-food.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/rapid-n-exceed-food-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e7a3012 elementor-widget elementor-widget-text-editor\" data-id=\"e7a3012\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>N<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7120e52 elementor-widget elementor-widget-text-editor\" data-id=\"7120e52\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>rapide N d\u00e9passer PLUS<\/strong><\/h3><p>Un analyseur compact d'azote et de prot\u00e9ines con\u00e7u pour des analyses de routine rapides et \u00e9conomiques. Il utilise la m\u00e9thode de combustion de Dumas et prend en charge des \u00e9chantillons solides et liquides pesant jusqu'\u00e0 1,5 g.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-9fb106f e-con-full e-flex e-con e-child\" data-id=\"9fb106f\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-db9efe0 elementor-widget elementor-widget-text-editor\" data-id=\"db9efe0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/scispx.com\/fr\/instruments\/rapid-n-exceed\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ff0000;\">Voir l\u2019instrument<\/span><\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b57fdbe elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"b57fdbe\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/instruments\/rapid-n-exceed\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"2\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"2 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c7a1b91 e-flex e-con-boxed e-con e-child\" data-id=\"c7a1b91\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-00bb79f e-con-full e-flex e-con e-child\" data-id=\"00bb79f\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b1b8ae7 elementor-widget elementor-widget-image\" data-id=\"b1b8ae7\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/Smart-6-food.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5388\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/Smart-6-food.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/Smart-6-food-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-97762e2 elementor-widget elementor-widget-text-editor\" data-id=\"97762e2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Microwave + infrared<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-250967b elementor-widget elementor-widget-text-editor\" data-id=\"250967b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>SMART 6<\/strong><\/h3><p>Combine l\u2019\u00e9nergie micro-onde et infrarouge pour la d\u00e9termination rapide de l\u2019humidit\u00e9 et des mati\u00e8res s\u00e8ches totales. Il convient aux produits humides et secs dans un large \u00e9ventail d\u2019applications.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-6bdbeed e-con-full e-flex e-con e-child\" data-id=\"6bdbeed\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5f1e964 elementor-widget elementor-widget-text-editor\" data-id=\"5f1e964\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/scispx.com\/fr\/instruments\/smart-6\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ff0000;\">Voir l\u2019instrument<\/span><\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cb88146 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"cb88146\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/instruments\/smart-6\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"3\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"3 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-45a88df e-flex e-con-boxed e-con e-child\" data-id=\"45a88df\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-6f6a829 e-con-full e-flex e-con e-child\" data-id=\"6f6a829\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2c4df79 elementor-widget elementor-widget-image\" data-id=\"2c4df79\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/smart-q-food.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5389\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/smart-q-food.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/smart-q-food-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-29c890c elementor-widget elementor-widget-text-editor\" data-id=\"29c890c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Quartz-halogen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec2088b elementor-widget elementor-widget-text-editor\" data-id=\"ec2088b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>SMART Q\u00a0<\/strong><\/h3><p>Analyseur d\u2019humidit\u00e9 compact \u00e0 quartz-halog\u00e8ne destin\u00e9 \u00e0 une utilisation en laboratoire ou \u00e0 proximit\u00e9 de la ligne de production. Il est particuli\u00e8rement adapt\u00e9 \u00e0 l\u2019analyse de routine de produits relativement secs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3a32077 e-con-full e-flex e-con e-child\" data-id=\"3a32077\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7707066 elementor-widget elementor-widget-text-editor\" data-id=\"7707066\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/scispx.com\/fr\/instruments\/smart-q\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ff0000;\">Voir l\u2019instrument<\/span><\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7236354 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"7236354\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/instruments\/smart-q\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"4\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"4 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c09ab60 e-flex e-con-boxed e-con e-child\" data-id=\"c09ab60\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-a7c7715 e-con-full e-flex e-con e-child\" data-id=\"a7c7715\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e3591bb elementor-widget elementor-widget-image\" data-id=\"e3591bb\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/oracle-food-1.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5391\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/oracle-food-1.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/oracle-food-1-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-674ab37 elementor-widget elementor-widget-text-editor\" data-id=\"674ab37\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Direct total-fat analyzer<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6499b71 elementor-widget elementor-widget-text-editor\" data-id=\"6499b71\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>ORACLE<\/strong><\/h3><p>Utilise la TD-NMR pour mesurer la teneur totale en mati\u00e8res grasses dans diff\u00e9rentes matrices alimentaires et aliments pour animaux. Il fournit des r\u00e9sultats en environ 30 secondes, sans solvants ni \u00e9talonnage sp\u00e9cifique \u00e0 la matrice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-35d0c20 e-con-full e-flex e-con e-child\" data-id=\"35d0c20\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-44aa0c7 elementor-widget elementor-widget-text-editor\" data-id=\"44aa0c7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/scispx.com\/fr\/instruments\/oracle\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ff0000;\">Voir l\u2019instrument<\/span><\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-14e0a6f elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"14e0a6f\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/instruments\/oracle\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"5\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"5 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-811e2ac e-flex e-con-boxed e-con e-child\" data-id=\"811e2ac\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-e578776 e-con-full e-flex e-con e-child\" data-id=\"e578776\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4092d77 elementor-widget elementor-widget-image\" data-id=\"4092d77\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/edge-food.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5392\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/edge-food.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/edge-food-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-25c8937 elementor-widget elementor-widget-text-editor\" data-id=\"25c8937\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Automated solvent extraction<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e42993 elementor-widget elementor-widget-text-editor\" data-id=\"1e42993\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>EDGE<\/strong><\/h3><p>Automatise l\u2019extraction s\u00e9quentielle, la filtration, le refroidissement et la collecte des extraits. Sa technologie Q-Cup prend en charge l\u2019extraction sous fluide pressuris\u00e9, l\u2019extraction dispersive en phase solide et l\u2019extraction liquide support\u00e9e.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-446762e e-con-full e-flex e-con e-child\" data-id=\"446762e\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0ccb73d elementor-widget elementor-widget-text-editor\" data-id=\"0ccb73d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/scispx.com\/fr\/instruments\/edge\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ff0000;\">Voir l\u2019instrument<\/span><\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-54dfba7 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"54dfba7\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/instruments\/edge\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"6\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"6 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-33afeac e-flex e-con-boxed e-con e-child\" data-id=\"33afeac\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-194c7ac e-con-full e-flex e-con e-child\" data-id=\"194c7ac\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3f23afd elementor-widget elementor-widget-image\" data-id=\"3f23afd\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/moisture-analyzer-food.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5396\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/moisture-analyzer-food.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/moisture-analyzer-food-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-41902b4 elementor-widget elementor-widget-text-editor\" data-id=\"41902b4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Capteur super hybride\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f2923e8 elementor-widget elementor-widget-text-editor\" data-id=\"f2923e8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>Analyseurs d'humidit\u00e9<\/strong><\/h3><p>Les analyseurs d\u2019humidit\u00e9 \u00e9quip\u00e9s d\u2019une lampe halog\u00e8ne droite et du filtre SRA (Secondary Radiation Assist) \u00e0 conception exclusive offrent des temps d\u2019analyse plus courts gr\u00e2ce \u00e0 un chauffage rapide et homog\u00e8ne.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1251062 e-con-full e-flex e-con e-child\" data-id=\"1251062\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d94182c elementor-widget elementor-widget-text-editor\" data-id=\"d94182c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/labspx.com\/shop\/moisture-analyzers\/\"><span style=\"color: #ff0000;\"><strong>En savoir plus sur LabSPX<\/strong><\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d2c9e8f elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"d2c9e8f\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/labspx.com\/shop\/moisture-analyzers\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"7\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"7 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5cdc398 e-flex e-con-boxed e-con e-child\" data-id=\"5cdc398\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-066d93e e-con-full e-flex e-con e-child\" data-id=\"066d93e\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f23b0b9 elementor-widget elementor-widget-image\" data-id=\"f23b0b9\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/spectraalyzer-flour-food.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5400\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/spectraalyzer-flour-food.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/spectraalyzer-flour-food-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5f251c5 elementor-widget elementor-widget-text-editor\" data-id=\"5f251c5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Analyseur de farine<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-39847b1 elementor-widget elementor-widget-text-editor\" data-id=\"39847b1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>SpectraAlyzer FLOUR<\/strong><\/h3><p>La solution id\u00e9ale pour l\u2019analyse de routine des principaux param\u00e8tres de qualit\u00e9 lors de la production de farine et d\u2019amidon. Obtenez vos r\u00e9sultats analytiques pour l\u2019amidon en seulement 45 secondes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-903fdd1 e-con-full e-flex e-con e-child\" data-id=\"903fdd1\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ecbbdfe elementor-widget elementor-widget-text-editor\" data-id=\"ecbbdfe\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/scispx.com\/fr\/downloads\/brochure-spectraalyzer-flour\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ff0000;\">Voir l\u2019instrument<\/span><\/strong><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e72a8ba elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"e72a8ba\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/downloads\/brochure-spectraalyzer-flour\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" data-slide=\"8\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"8 sur 8\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-eb00c73 e-flex e-con-boxed e-con e-child\" data-id=\"eb00c73\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-5434f1b e-con-full e-flex e-con e-child\" data-id=\"5434f1b\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c57597c elementor-widget elementor-widget-image\" data-id=\"c57597c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/Air-Scientific-Ovens-food-1.webp\" class=\"attachment-thumbnail size-thumbnail wp-image-5403\" alt=\"\" srcset=\"https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/Air-Scientific-Ovens-food-1.webp 150w, https:\/\/scispx.com\/wp-content\/uploads\/2026\/07\/Air-Scientific-Ovens-food-1-12x12.webp 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0d52456 elementor-widget elementor-widget-text-editor\" data-id=\"0d52456\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>60 L \/ 120 L \/ 240 L<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c2a49f elementor-widget elementor-widget-text-editor\" data-id=\"3c2a49f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>Air Scientific Ovens<\/strong><\/h3><p>Cette nouvelle g\u00e9n\u00e9ration d\u2019\u00e9tuves Froilabo est dot\u00e9e d\u2019une grande interface tactile et d\u2019un logiciel int\u00e9gr\u00e9, con\u00e7u aussi bien pour les utilisateurs d\u00e9butants que pour les utilisateurs exp\u00e9riment\u00e9s.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f3b3ce8 e-con-full e-flex e-con e-child\" data-id=\"f3b3ce8\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b31a680 elementor-widget elementor-widget-text-editor\" data-id=\"b31a680\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/labspx.com\/shop\/air-scientific-ovens\/\"><span style=\"color: #ff0000;\"><strong>En savoir plus sur LabSPX<\/strong><\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8335074 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"8335074\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/labspx.com\/shop\/air-scientific-ovens\/\" target=\"_blank\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-long-arrow-alt-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M313.941 216H12c-6.627 0-12 5.373-12 12v56c0 6.627 5.373 12 12 12h301.941v46.059c0 21.382 25.851 32.09 40.971 16.971l86.059-86.059c9.373-9.373 9.373-24.569 0-33.941l-86.059-86.059c-15.119-15.119-40.971-4.411-40.971 16.971V216z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-prev\" role=\"button\" tabindex=\"0\" aria-label=\"Pr\u00e9c\u00e9dent\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-eicon-chevron-left\" viewbox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M646 125C629 125 613 133 604 142L308 442C296 454 292 471 292 487 292 504 296 521 308 533L604 854C617 867 629 875 646 875 663 875 679 871 692 858 704 846 713 829 713 812 713 796 708 779 692 767L438 487 692 225C700 217 708 204 708 187 708 171 704 154 692 142 675 129 663 125 646 125Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-next\" role=\"button\" tabindex=\"0\" aria-label=\"Suivant\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-eicon-chevron-right\" viewbox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M696 533C708 521 713 504 713 487 713 471 708 454 696 446L400 146C388 133 375 125 354 125 338 125 325 129 313 142 300 154 292 171 292 187 292 204 296 221 308 233L563 492 304 771C292 783 288 800 288 817 288 833 296 850 308 863 321 871 338 875 354 875 371 875 388 867 400 854L696 533Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t\t\t\t<div class=\"swiper-pagination\"><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-49e0c5f e-flex e-con-boxed e-con e-parent\" data-id=\"49e0c5f\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-8208943 e-con-full e-flex e-con e-child\" data-id=\"8208943\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-65cbbb1 e-con-full e-flex e-con e-child\" data-id=\"65cbbb1\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fe82962 elementor-widget elementor-widget-heading\" data-id=\"fe82962\" data-element_type=\"widget\" id=\"readmorestarch5\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">En savoir plus sur l'analyse de l'amidon<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-311ec20 e-con-full e-flex e-con e-child\" data-id=\"311ec20\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-47e1c40 e-con-full e-flex e-con e-child\" data-id=\"47e1c40\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1657ba4 elementor-widget elementor-widget-heading\" data-id=\"1657ba4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/scispx.com\/fr\/starch\/\">Sources d'amidon<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a2b2043 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"a2b2043\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/starch\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-arrow-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-68ccb23 e-con-full e-flex e-con e-child\" data-id=\"68ccb23\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ec0b26a elementor-widget elementor-widget-heading\" data-id=\"ec0b26a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/scispx.com\/fr\/amidon-naturel-vs-amidon-modifie\/\">Amidon naturel ou modifi\u00e9<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7b9ebc6 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"7b9ebc6\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/amidon-naturel-vs-amidon-modifie\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-arrow-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-5ec0775 e-con-full e-flex e-con e-child\" data-id=\"5ec0775\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b044a23 elementor-widget elementor-widget-heading\" data-id=\"b044a23\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/scispx.com\/fr\/applications-de-lamidon-dans-lalimentation\/\">Applications de l\u2019amidon dans l\u2019alimentation<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fec9195 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"fec9195\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/applications-de-lamidon-dans-lalimentation\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-arrow-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-30cabcb e-con-full e-flex e-con e-child\" data-id=\"30cabcb\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9e178bc elementor-widget elementor-widget-heading\" data-id=\"9e178bc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/scispx.com\/fr\/amylose-vs-amylopectin\/\">Amylose et amylopectine<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9527f61 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"9527f61\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/amylose-vs-amylopectin\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-arrow-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c882b4b e-con-full e-flex e-con e-child\" data-id=\"c882b4b\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c6c98e0 elementor-widget elementor-widget-heading\" data-id=\"c6c98e0\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<span class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/scispx.com\/fr\/gelatinisation-et-retrogradation-de-lamidon\/\">G\u00e9latinisation et r\u00e9trogradation de l'amidon<\/a><\/span>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-56fa045 elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"56fa045\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/scispx.com\/fr\/gelatinisation-et-retrogradation-de-lamidon\/\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-arrow-right\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M190.5 66.9l22.2-22.2c9.4-9.4 24.6-9.4 33.9 0L441 239c9.4 9.4 9.4 24.6 0 33.9L246.6 467.3c-9.4 9.4-24.6 9.4-33.9 0l-22.2-22.2c-9.5-9.5-9.3-25 .4-34.3L311.4 296H24c-13.3 0-24-10.7-24-24v-32c0-13.3 10.7-24 24-24h287.4L190.9 101.2c-9.8-9.3-10-24.8-.4-34.3z\"><\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-fe4cc6e e-flex e-con-boxed e-con e-parent\" data-id=\"fe4cc6e\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-14c898b e-con-full e-flex e-con e-child\" data-id=\"14c898b\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-9f09888 e-con-full e-flex e-con e-child\" data-id=\"9f09888\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f205c6d elementor-widget__width-initial elementor-view-default elementor-widget elementor-widget-icon\" data-id=\"f205c6d\" data-element_type=\"widget\" data-widget_type=\"icon.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon-wrapper\">\n\t\t\t<div class=\"elementor-icon\">\n\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-far-comment\" viewbox=\"0 0 512 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M256 32C114.6 32 0 125.1 0 240c0 47.6 19.9 91.2 52.9 126.3C38 405.7 7 439.1 6.5 439.5c-6.6 7-8.4 17.2-4.6 26S14.4 480 24 480c61.5 0 110-25.7 139.1-46.3C192 442.8 223.2 448 256 448c141.4 0 256-93.1 256-208S397.4 32 256 32zm0 368c-26.7 0-53.1-4.1-78.4-12.1l-22.7-7.2-19.5 13.8c-14.3 10.1-33.9 21.4-57.5 29 7.3-12.1 14.4-25.7 19.9-40.2l10.6-28.1-20.6-21.8C69.7 314.1 48 282.2 48 240c0-88.2 93.3-160 208-160s208 71.8 208 160-93.3 160-208 160z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-29478e1 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"29478e1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h4>Discutez de vos besoins en mati\u00e8re d'analyse alimentaire<\/h4><p>Nos Xperts se feront un plaisir de discuter de votre application et de vous aider \u00e0 trouver la solution adapt\u00e9e.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8cb71e5 elementor-widget elementor-widget-button\" data-id=\"8cb71e5\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"#elementor-action%3Aaction%3Dpopup%3Aopen%26settings%3DeyJpZCI6IjczNzYiLCJ0b2dnbGUiOmZhbHNlfQ%3D%3D\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Contactez nos Xperts<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2b93be1 e-con-full e-flex e-con e-parent\" data-id=\"2b93be1\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t<div class=\"elementor-element elementor-element-3225199 e-flex e-con-boxed e-con e-child\" data-id=\"3225199\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-e7d5e95 e-con-full e-flex e-con e-child\" data-id=\"e7d5e95\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4956637 elementor-widget elementor-widget-heading\" data-id=\"4956637\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">FAQ<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-bde7654 e-con-full e-flex e-con e-child\" data-id=\"bde7654\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4dd72f5 elementor-widget elementor-widget-n-accordion\" data-id=\"4dd72f5\" data-element_type=\"widget\" data-settings=\"{&quot;default_state&quot;:&quot;expanded&quot;,&quot;max_items_expended&quot;:&quot;one&quot;,&quot;n_accordion_animation_duration&quot;:{&quot;unit&quot;:&quot;ms&quot;,&quot;size&quot;:400,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-accordion.default\">\n\t\t\t\t\t\t\t<div class=\"e-n-accordion\" aria-label=\"Accord\u00e9on. Ouvrez les liens avec Enter ou Space, fermez-les avec Escape et naviguez avec les touches fl\u00e9ch\u00e9es.\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8160\" class=\"e-n-accordion-item\" open>\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"true\" aria-controls=\"e-n-accordion-item-8160\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Comment d\u00e9termine-t-on la teneur totale en amidon ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8160\" class=\"elementor-element elementor-element-a63da18 e-con-full e-flex e-con e-child\" data-id=\"a63da18\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-72bea53 elementor-widget elementor-widget-text-editor\" data-id=\"72bea53\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La teneur totale en amidon est g\u00e9n\u00e9ralement d\u00e9termin\u00e9e \u00e0 l\u2019aide de la m\u00e9thode enzymatique de r\u00e9f\u00e9rence AOAC 996.11, ISO 15914 et AACC 76-13. Cette m\u00e9thode comprend la solubilisation de l\u2019amidon, son hydrolyse enzymatique en glucose, la mesure spectrophotom\u00e9trique du glucose et le calcul de la teneur en amidon \u00e0 partir de la concentration en glucose mesur\u00e9e.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8161\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"2\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8161\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Quelle est la m\u00e9thode de r\u00e9f\u00e9rence pour l\u2019analyse de l\u2019amidon total ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8161\" class=\"elementor-element elementor-element-57fcd52 e-flex e-con-boxed e-con e-child\" data-id=\"57fcd52\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f7e5525 elementor-widget elementor-widget-text-editor\" data-id=\"f7e5525\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La m\u00e9thode de r\u00e9f\u00e9rence la plus largement reconnue pour la d\u00e9termination de l\u2019amidon total est l\u2019AOAC 996.11. Cette m\u00e9thode enzymatique convertit l\u2019amidon en glucose, lequel est ensuite quantifi\u00e9 afin de calculer la teneur totale en amidon.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8162\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"3\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8162\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Comment fonctionne la m\u00e9thode enzymatique de dosage de l\u2019amidon ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8162\" class=\"elementor-element elementor-element-46da12b e-flex e-con-boxed e-con e-child\" data-id=\"46da12b\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f91e499 elementor-widget elementor-widget-text-editor\" data-id=\"f91e499\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La m\u00e9thode enzymatique utilise une \u03b1-amylase thermostable pour liqu\u00e9fier l\u2019amidon et une amyloglucosidase pour transformer les mol\u00e9cules d\u2019amidon en glucose. Le glucose lib\u00e9r\u00e9 est mesur\u00e9 par spectrophotom\u00e9trie puis utilis\u00e9 pour d\u00e9terminer la concentration en amidon.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8163\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"4\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8163\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Pourquoi mesure-t-on le glucose lors de l\u2019analyse de l\u2019amidon ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8163\" class=\"elementor-element elementor-element-33c816f e-flex e-con-boxed e-con e-child\" data-id=\"33c816f\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3cf4fdf elementor-widget elementor-widget-text-editor\" data-id=\"3cf4fdf\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019amidon est constitu\u00e9 d\u2019unit\u00e9s de glucose. En hydrolysant compl\u00e8tement l\u2019amidon en glucose puis en mesurant la quantit\u00e9 de glucose lib\u00e9r\u00e9e, les laboratoires peuvent calculer avec pr\u00e9cision la teneur totale en amidon d\u2019un \u00e9chantillon.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8164\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"5\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8164\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> \u00c0 quoi sert l\u2019amyloglucosidase dans la d\u00e9termination de l\u2019amidon ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8164\" class=\"elementor-element elementor-element-97a130d e-flex e-con-boxed e-con e-child\" data-id=\"97a130d\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5390a1a elementor-widget elementor-widget-text-editor\" data-id=\"5390a1a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019amyloglucosidase transforme les fragments d\u2019amidon en mol\u00e9cules de glucose, ce qui permet une quantification pr\u00e9cise de l\u2019amidon total via la mesure du glucose.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8165\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"6\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8165\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Pourquoi faut-il \u00e9liminer les sucres libres avant l\u2019analyse de l\u2019amidon total ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8165\" class=\"elementor-element elementor-element-8e12a31 e-flex e-con-boxed e-con e-child\" data-id=\"8e12a31\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b5089ef elementor-widget elementor-widget-text-editor\" data-id=\"b5089ef\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Le glucose libre, le saccharose et les maltodextrines peuvent augmenter artificiellement la quantit\u00e9 de glucose mesur\u00e9e et conduire \u00e0 une surestimation de la teneur en amidon. Un lavage ou une extraction \u00e0 l\u2019\u00e9thanol est g\u00e9n\u00e9ralement utilis\u00e9 pour \u00e9liminer ces compos\u00e9s avant l\u2019analyse.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8166\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"7\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8166\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Comment mesure-t-on l'amidon r\u00e9sistant ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8166\" class=\"elementor-element elementor-element-33ad41f e-flex e-con-boxed e-con e-child\" data-id=\"33ad41f\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fbdd3cd elementor-widget elementor-widget-text-editor\" data-id=\"fbdd3cd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019amidon r\u00e9sistant est g\u00e9n\u00e9ralement mesur\u00e9 selon les m\u00e9thodes AOAC 2002.02 et AACC 32-40. Ces m\u00e9thodes simulent la digestion dans l\u2019intestin gr\u00eale et quantifient la fraction d\u2019amidon qui reste non dig\u00e9r\u00e9e.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8167\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"8\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8167\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Quelle est la m\u00e9thode de r\u00e9f\u00e9rence pour l\u2019analyse de l\u2019amidon r\u00e9sistant ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8167\" class=\"elementor-element elementor-element-8e4b3a1 e-flex e-con-boxed e-con e-child\" data-id=\"8e4b3a1\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7838bdb elementor-widget elementor-widget-text-editor\" data-id=\"7838bdb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019AOAC 2002.02 est la m\u00e9thode de r\u00e9f\u00e9rence la plus reconnue pour la d\u00e9termination de l\u2019amidon r\u00e9sistant. Elle repose sur une digestion enzymatique suivie de la mesure du glucose provenant de la fraction r\u00e9sistante.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8168\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"9\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8168\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Pourquoi l\u2019analyse de l\u2019humidit\u00e9 est-elle importante dans l\u2019\u00e9tude de l\u2019amidon ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8168\" class=\"elementor-element elementor-element-165e27c e-flex e-con-boxed e-con e-child\" data-id=\"165e27c\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1b38e4f elementor-widget elementor-widget-text-editor\" data-id=\"1b38e4f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La teneur en humidit\u00e9 influence la dur\u00e9e de conservation, les calculs de rendement, les exigences d\u2019emballage ainsi que l\u2019exactitude de tous les r\u00e9sultats exprim\u00e9s sur mati\u00e8re s\u00e8che. Il s\u2019agit d\u2019un param\u00e8tre qualit\u00e9 fondamental pour les amidons et les farines.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-8169\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"10\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-8169\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Quelle est la m\u00e9thode la plus courante pour d\u00e9terminer l\u2019humidit\u00e9 ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-8169\" class=\"elementor-element elementor-element-615ca53 e-flex e-con-boxed e-con e-child\" data-id=\"615ca53\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-dd6990c elementor-widget elementor-widget-text-editor\" data-id=\"dd6990c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Les m\u00e9thodes de s\u00e9chage \u00e0 l\u2019\u00e9tuve, telles que l\u2019ISO 1666 et l\u2019AOAC 925.10, sont largement utilis\u00e9es. Elles d\u00e9terminent la teneur en humidit\u00e9 en mesurant la perte de masse apr\u00e8s un chauffage contr\u00f4l\u00e9.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-81610\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"11\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-81610\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Quelle est la teneur en humidit\u00e9 typique d\u2019un amidon commercial ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-81610\" class=\"elementor-element elementor-element-511232e e-flex e-con-boxed e-con e-child\" data-id=\"511232e\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-cc9abc2 elementor-widget elementor-widget-text-editor\" data-id=\"cc9abc2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Les amidons commerciaux contiennent g\u00e9n\u00e9ralement entre 10 % et 14 % d\u2019humidit\u00e9, selon leur origine botanique et le proc\u00e9d\u00e9 de s\u00e9chage utilis\u00e9.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-81611\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"12\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-81611\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Comment les \u00e9chantillons doivent-ils \u00eatre conserv\u00e9s avant l\u2019analyse de l\u2019amidon ? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-81611\" class=\"elementor-element elementor-element-86b5604 e-flex e-con-boxed e-con e-child\" data-id=\"86b5604\" data-element_type=\"container\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-53e45d1 elementor-widget elementor-widget-text-editor\" data-id=\"53e45d1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Les \u00e9chantillons doivent \u00eatre stock\u00e9s dans des contenants herm\u00e9tiques, dans des conditions contr\u00f4l\u00e9es, afin d\u2019\u00e9viter les gains ou pertes d\u2019humidit\u00e9, la croissance microbienne et la d\u00e9gradation enzymatique susceptibles d\u2019alt\u00e9rer les r\u00e9sultats analytiques.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0396fee elementor-widget elementor-widget-html\" data-id=\"0396fee\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<script type=\"application\/ld+json\">{\n    \"@context\": \"https:\\\/\\\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n        {\n            \"@type\": \"Question\",\n            \"name\": \"How is total starch content determined?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Total starch content is commonly determined using the enzymatic reference method AOAC 996.11, ISO 15914, and AACC 76-13. The method involves starch solubilization, enzymatic hydrolysis to glucose, spectrophotometric glucose measurement, and calculation of starch content from the measured glucose concentration.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"What is the standard method for total starch analysis?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"The most widely accepted reference method for total starch determination is AOAC 996.11. This enzymatic method converts starch into glucose, which is then quantified and used to calculate total starch content.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"How does the enzymatic starch method work?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"The enzymatic method uses thermostable \\u03b1-amylase to liquefy starch and amyloglucosidase to convert starch molecules into glucose. The released glucose is measured spectrophotometrically and used to determine starch concentration.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Why is glucose measured during starch analysis?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Starch is composed of glucose units. By completely hydrolyzing starch into glucose and measuring the released glucose, laboratories can accurately calculate the total starch content of a sample.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"What is amyloglucosidase used for in starch determination?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Amyloglucosidase converts starch fragments into glucose molecules, allowing accurate quantification of total starch through glucose measurement.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Why must free sugars be removed before total starch analysis?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Free glucose, sucrose, and maltodextrins can artificially increase measured glucose levels and lead to overestimation of starch content. Ethanol washing or extraction is commonly used to remove these compounds before analysis.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"How is resistant starch measured?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Resistant starch is typically measured using AOAC 2002.02 and AACC 32-40 methods. These methods simulate digestion in the small intestine and quantify the starch fraction that remains undigested.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"What is the standard method for resistant starch analysis?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"AOAC 2002.02 is the most widely recognized reference method for resistant starch determination. It uses enzymatic digestion followed by glucose measurement of the resistant fraction.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Why is moisture analysis important in starch testing?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Moisture content affects shelf life, yield calculations, packaging requirements, and the accuracy of all results expressed on a dry-weight basis. It is a fundamental quality parameter for starches and flours.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"What is the most common method for moisture determination?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Oven drying methods such as ISO 1666 and AOAC 925.10 are widely used. These methods determine moisture by measuring weight loss after controlled heating.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"What is the typical moisture content of commercial starch?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Commercial starches generally contain between 10% and 14% moisture, depending on the starch source and drying process.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"How should samples be stored before starch analysis?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Samples should be stored in sealed containers under controlled conditions to prevent moisture gain, moisture loss, microbial growth, and enzymatic degradation that could affect analytical results.\"\n            }\n        }\n    ]\n}<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Analyse de l'amidon Une analyse pr\u00e9cise de l'amidon est essentielle au contr\u00f4le qualit\u00e9. Autres applications alimentaires M\u00e9thodes de r\u00e9f\u00e9rence normalis\u00e9es Demandez conseil \u00e0 nos experts Une analyse pr\u00e9cise de l'amidon est essentielle au contr\u00f4le qualit\u00e9, au d\u00e9veloppement de produits, \u00e0 la conformit\u00e9 r\u00e9glementaire et \u00e0 l'optimisation des proc\u00e9d\u00e9s dans l'ensemble de l'industrie agroalimentaire. En fonction de l\u2019objectif analytique, les laboratoires peuvent d\u00e9terminer la teneur en amidon total, en amidon r\u00e9sistant, en humidit\u00e9, en mati\u00e8res grasses ou en prot\u00e9ines [\u2026]<\/p>","protected":false},"author":171,"featured_media":5373,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_mo_disable_npp":"","footnotes":""},"class_list":["post-5372","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Starch analysis<\/title>\n<meta name=\"description\" content=\"How to determine starch content? And what are common errors in starch analysis? 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