Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
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Quality analysis & quality control (QA/QC)
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Learn how FT-NIR can be utilized for analyzing quality and authenticity of edible oils & fats in the lab as well as online and how the French oil company Lesieur implemented this technology in their daily routine.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
Flavors manufacturer uses TOC data to verify equipment cleanliness and safeguard product quality.
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.
The upcoming LGC webinar will be based on the recent food fraud whitepaper Food Fraud Prevention Strategy – A global perspective on testing, monitoring, and verification, written by Dr John Spinks.
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
Haley Gershon and Maren Pauly of Beta Analytic explain how carbon dating can be used to determine how natural a product's ingredients really are.
Application Note: Comparing Hyperspectral Imaging and Near IR Spectroscopy for detection of Salmonella and other bacteria in milk, juice and poultry
Milk is rich in its ingredients and contains fat, protein minerals, vitamins, carbohydrates and tens of thousands of other ingredients.