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Nuclear Magnetic Resonance (NMR)
Rick Mumford from the FSA explores the honey supply chain and the unique issues that can put it at risk of food fraud.
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
There is increasing global demand to establish the authenticity of food products by demonstrating an unbroken supply chain from the source through to the final consumers.
Researchers using a novel technique to distinguish between superior Arabica coffee and cheaper Robusta have uncovered a pattern of adulteration. Ten per cent of the ground roast coffee boasting pure Arabica contained significant levels of Robusta, the team from the Quadram Institute in Norwich found. Distinguishing between the two types…
Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.
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…