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Tables: Pioneering new validation studies to facilitate the adoption of advanced solutions in food microbiology through MicroVal Certification

11 December 2019 | By , , ,

The ISO 16140 standard set the benchmark for method validation in food microbiology, but alternative methods and situations in which they are used present issues that are not suitably covered in its current published scope. Following on from their article in issue 5, Benjamin Diep and colleagues outline how the…

The antibiotic battle

29 November 2019 | By

Antimicrobial substances can enter the food chain through soil creating a potential risk to human health. Xiaowei Liu explains how antibiotics can be detected quickly and reliably in vegetables using QuEChERS and liquid chromatography mass spectrometry.

Antioxidants in honey and chocolate

28 November 2019 | By

In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.

L Keener – References

18 July 2017 | By

References   Crosby, P. 1979. Quality is free: The art of making quality certain. New York: McGraw-Hill.   Crosby, P. 1985. Quality improvement through defect prevention. Phillip Crosby and Associates.   com/wiki/index.php/Juran   Deming, W. E. 1993. The new economics for industry, government, education. Cambridge, MA: MIT Press.   Keener,…