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Issue 1 2017

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Best practice for crystallisation kinetics measurements via NMR

2 April 2017 | By , ,

Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…

article

Food Analysis In-Depth Focus 2017

17 February 2017 | By

Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins...

article

Food Fraud In-Depth Focus 2017

17 February 2017 | By

Food fraud prevention – how to start and how much is enough; Data sharing: What’s in it for the food industry; and an Expert View with Thermo Fisher Scientific...