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Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
In this special episode of Food to Go, the New Food team interview Dr Cassandre Juzaitis-Boelter, Sales Applications Specialist for Bruker Scientific about the perks of FT-NIR in ensuring food and drink quality.
Based on time domain (TD)-NMR technology, this latest launch offers a fast, accurate and non-invasive method to support texture and stability analysis in food and cosmetics applications.
Olive Oil-Profiling 1.0™ a new solution for authenticity verification and quality control of olive oil, which is one of the most adulterated food products worldwide.
Fast and effective safety screening for the ready-to-eat meal industry
Understanding the science behind the health benefits of fermented foods
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.
Bruker look to highlight new and innovative analytical systems and high-value applied market solutions for food analysis at Pittcon 2019.
In this Processing & Sensor Technology supplement we look at Innovative sensor technologies for the food industry, the use of Vis/NIR spectroscopy to evaluate quality craft beer during fermentation, and industry experts participate in our Processing & Sensor Technology roundtable...
Bruker Optics has announced the release of the new networking software ONET for administration of large FT-NIR spectrometer networks...
2 September 2014 | By François Bourdichon, Elke de Moor, Cécile Vadier, Adrianne Klijn, Paul in 't Veld, Daniele Sohier, Roy Betts, Philip Feldsine
Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method, and an article from Barry Callebaut on defining one’s need to use the most relevant tool...
