D-Fructose/D-Glucose Assay Kit

D-Fructose/D-Glucose Assay Kit

Catalog Number:
CMK1462169MEG
Mfr. No.:
K-FRUGL
Price:
$438
  • Size:
    110 assays (manual)/1100 assays (microplate)/1100 assays (auto-analyser)
    Quantity:
    Add to Cart:
      • Overview
        • D-Fructose/D-Glucose test kit, an enzymatic UV-method for the measurement and analysis of D-fructose and/or D-glucose in plant and food products.

          Note for Content: The number of manual tests per kit can be doubled if all volumes are halved. This can be readily accommodated using the MegaQuantTM Wave Spectrophotometer (D-MQWAVE).

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 0.66mg/L
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 2 years under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Wine, beer, fruit juices, soft drinks, milk, jam, honey, dietetic foods, bread, bakery products, candies, desserts, confectionery, ice-cream, fruit and vegetables, condiments, tobacco, cosmetics, pharmaceuticals, paper and other materials (e.g. biological cultures, samples, etc.).
      • Reference
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          2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
          3.Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears. Tedeschi, P., Marzocchi, S., Marchetti, N., Barba, F. J. & Maietti, A. (2023). Antioxidants, 12(11), 1955.
          4.Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’Must. Svyantek, A., Wang, Z. & Hatterman-Valenti, H. (2023). Fermentation, 9(4), 317.
          5.Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine. Mederios, J., Xu, S., Pickering, G. & Kemp, B. (2023). Oeno One, 57(3), 255-268.
          6.Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario. Frioni, T., Romanini, E., Pagani, S., Del Zozzo, F., Lambri, M., Vercesi, A., Gatti, M., Poni, S. & Gabrielli, M. (2023). Australian Journal of Grape and Wine Research, 2023.
          7.Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties. Benucci, I., Cerreti, M. & Esti, M. (2024). Food Chemistry, 432, 137243.
          8.Grapevine plantlets respond to different monochromatic lights by tuning photosynthesis and carbon allocation. Liu, M., Zhao, Y., Fan, P., Kong, J., Wang, Y., Xu, X., Xu, M., Wang, L., Li, S., Liang, Z., Duan, W. & Dai, Z. (2023). Horticulture Research, 10(9), uhad160.
          9.Biocontrol using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low Sulfites Verdicchio Wines. Canonico, L., Agarbati, A., Galli, E., Comitini, F. & Ciani, M. (2023). Foods, 12(15), 2899.
          10.Synthesis of a novel isotopically labelled standard for quantification of γ-nonalactone in New Zealand Pinot noir via SIDA-SPE-GC-MS. Miller, G. C., Barker, D., Pilkington, L. I. & Deed, R. C. (2023). Analytical and Bioanalytical Chemistry, 1-13.
          11.Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine. Agarbati, A., Canonico, L., Ciani, M. & Comitini, F. (2023). Fermentation, 9(3), 302.
          12.Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Montemurro, M., Verni, M., Rizzello, C. G. & Pontonio, E. (2023). Foods, 12(3), 485.
          13.Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture. Arora, K., Tlais, A. Z. A., Augustin, G., Grano, D., Filannino, P., Gobbetti, M. & Di Cagno, R. (2023). LWT, 177, 114566.
          14.Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste. Sigüenza-Andrés, T., Pando, V., Gómez, M. & Rodríguez-Nogales, J. M. (2022). Foods, 11(12), 1793.
          15.Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B9 production. Mastella, L., Senatore, V., Beltrani, T. & Branduardi, P. (2022). Microbial Biotechnology.

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