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ON-DEMAND By Thermo Fisher Scientific
The production of whisky employs a complex process that results in each product having a unique characteristic. In this webinar, we discuss how this unique chemical profile can be used in conjunction with gas chromatography-mass spectrometry to identify adulterated or counterfeit products...
ON-DEMAND By Thermo Fisher Scientific
High cost food and beverages are targets of adulteration for economic gain. Foods that are naturally sweet, such as honey, are often diluted with inexpensive sweeteners and then sold as 100% natural. This webinar will review the basics of Ion chromatography for detecting food fraud...
ON-DEMAND By Thermo Fisher Scientific
Extra virgin olive oil has long been a favourite object of fraudsters. In this webinar, we discuss the use of charged aerosol detection for extra-virgin olive oil characterisation...
ON-DEMAND By Thermo Fisher Scientific
This webinar presents a strategy to detect specific peptide biomarkers in the digested gelatin and food samples using HPLC–QqOrbitrap...
ON-DEMAND By Thermo Fisher Scientific
The race between food fraud and food testing have fuelled technological developments. In this webinar, we discussed new isotopic tools that enable the testing of geographic origin of food and naturalness of food ingredients...
ON-DEMAND By METTLER TOLEDO
Thermal analysis provides valuable information about foodstuff. In this webinar we will present the main techniques of thermal analysis and present some typical applications...
ON-DEMAND By Agilent Technologies
This webinar provided a complete solution including sample extraction using the Enhanced matrix removal (EMR)-Lipid along with a rapid and robust quantitative method using UHPLC-MS/MS for >100 veterinary drugs targeted by the USDA in meat...
ON-DEMAND By New Food
Managing allergens remains a substantial task that is of utmost importance to ensure consumer trust is maintained. We pose questions to industry experts from Institute of Food Research, Unilever, SCIEX & Romer Labs...
ON-DEMAND By Waters
In this webinar, Prof Chris Elliott from Queen’s University Belfast discussed food fraud and authenticity issues and the technology requirements...
ON-DEMAND By HunterLab
In this webinar, we discuss the analytical importance of colour analysis within the food industry...
ON-DEMAND By Sigma Aldrich
In this webinar, we discuss new methods of fatty acid methyl esters analyses and their use in resolving various cis and trans isomers and degrees of saturation...
ON-DEMAND By Bürkert
In this free-to-view webinar, experts from EHEDG and Bürkert discuss the regulation and compliance surrounding Hygienic Design in the Food & Beverage manufacturing arena...
ON-DEMAND By Dr. Marcia Armstrong
This recorded webinar introduces viability PCR as a fast and powerful tool to analyze food samples for the presence of potentially harmful microbes...
ON-DEMAND By Sabrina Moret / Duncan Goodwin / Susanne Feifel
This webinar focuses on new methods and applications in food contamination analysis, bringing together some of the leading experts in food contact materials (FCM) and provide an interactive learning environment for scientists working in this field.
ON-DEMAND By François Bourdichon (Barry Callebaut ), William Ickes, Jürgen Müller & Giovanni Campolongo (BÜCHI)
Whereas Kjeldahl is a proven method for all kind of sample matrices, Dumas excels in unattended processing at high throughput, and NIR is matchless in terms of immediate and comprehensive multi-component analysis. BUCHI introduces you to the Master series, which includes the KjelMaster, DuMaster, and NIRMaster instruments for protein analysis...
