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Ocean Optics - Articles and news items

Ocean Optics enhances capabilities of NIRQuest series spectrometers

Featured news  •  14 March 2016  •  Ocean Optics

Ocean Optics enhances capabilities of NIRQuest series spectrometers…

Ocean Optics expands Flame spectrometer line with versatile miniature NIR spectrometer

Featured news  •  14 March 2016  •  Ocean Optics

Ocean Optics expands Flame spectrometer line with versatile miniature NIR Spectrometer…

Video: Applications in Focus – Food Integrity

Video  •  25 February 2016  •  Ocean Optics

Ocean Optics discuss applications of miniature, modular reflectance spectroscopy for Food Integrity using a dual channel Vis-NIR system including the new ultra-compact Flame-NIR spectrometer…

Tiny low cost spectral sensor from Ocean Optics suited to OEM integration and benchtop use

Featured news  •  1 December 2015  •  Ocean Optics

Spark’s solid state optical encoders bring spectroscopy to more applications than ever before…

Detector-only version added to low cost spectral sensing line for high volume OEM use

Featured news  •  1 December 2015  •  Ocean Optics

Ocean Optics Spark-DET-VIS tiny, low-cost sensor ideal for OEM integration…

Next-generation miniature spectrometer for colour measurements

Featured news  •  10 April 2015  •  Ocean Optics

Flame brings flexible sensing power to product and food quality…

App Note: Backscatter Analysis in Cheese Production

Whitepapers  •  13 January 2015  •  Ocean Optics

Scientists and food researchers have created a device that allows users to monitor the intricacies of cheese production. Using data collected while measuring backscattering of cheese using an Ocean Optics spectrometer and light source, the researchers have developed algorithms to predict the optimal cutting time, fermentation endpoint, whey fat losses, cheese yield and curd moisture of various cheeses…

15th Anniversary Supplement

Issue 5 2012, Supplements  •  8 November 2012  •  Albert Zwijgers / Lilia Ahrné / Petra Wissenburg / Supriya Varma

“But it still needs to be made …” (Albert Zwijgers – Innovation Agent Food and Health, Food & Nutrition Delta, Professor of Technology and Ingredients, University of Applied Sciences HAS Den Bosch)
Tailored food processing for better food quality (Lilia Ahrné – Director, Department for Process and Technology Development, SIK)
The evolution of product quality testing in food manufacturing (Petra Wissenburg – Corporate Quality Projects Director and Head of the Global Laboratory Center, Danone)
Advancements in the area of food chemistry (Supriya Varma – Scientist, Frito-Lay (PepsiCo))

 

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