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13 February 2019 | By GERSTEL
Volatile compounds in various packaging materials for filled cookies and crackers as well as soft and chewy candy products were analysed by automated direct thermal extraction combined with GC/MS.
25 January 2019 | By Shimadzu Europa GmbH
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per kilogram food. Due to the chemical structures two groups of MOs can be differentiated.
19 December 2018 | By Novasina
Hear the word ‘cannabis’ and it’s perhaps an image of spliffs that most readily spring to mind. Things are changing, however. Cannabis products are increasingly promoted in countries or states where consumption of the bi-product CBD is legal.
12 December 2018 | By CEM Corporation
Moisture analysis plays a critical role throughout the snack food manufacturing process, from verifying incoming dry ingredients, to final product release. Moisture levels are not only critical to shelf life and flavor of the final product, but can also dramatically affect processing and extrusion characteristics.
12 December 2018 | By Eagle Product Inspection
X-ray inspection systems provide unrivaled performance for contaminant detection. They also perform a wide range of inline quality checks, from determining mass and providing 100% inline checkweighing inspection to assisting manufacturers meet local weights and measures regulations for package weight compliance.
12 December 2018 | By Shimadzu
Mineral oil residues in food gain a lot of public concern in there recent years. No matter if talking about rice, noodles, olive oil or chocolate, there are numerous examples of mineral oil contaminations in food.
10 December 2018 | By Waters
Gas chromatography-mass spectrometry (GC-MS) has been a common analytical method for pesticide measurement due to its high efficiency of separation, along with its qualitative and quantitative performance.
7 December 2018 | By OSIsoft
Food and beverage manufacturers have it tough, and the pressure cooker is only getting hotter. Consumers want a sustainable food supply, government regulations are constantly changing and many brands are producing product with ageing equipment and other older assets.
7 December 2018 | By bioMérieux
In this application note, bioMérieux discuss the revolutions happening in food safety laboratories and the exciting changes ahead.
6 December 2018 | By Sciex
This application note discusses how some polar compounds are not amenable to the extraction procedure. It discusses how chromatographic methods or poor ionisers require additional single-residue methods which involve time-consuming preparation and separation, and often involve derivatisation to improve detection.
6 December 2018 | By Restek
We all know that multiresidue pesticide analysis is hard. See how to analyse 200+ compounds in less than 7.5 minutes with a total cycle time under 10 minutes!
22 November 2018 | By GERSTEL
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
8 November 2018 | By Bruker Optik GmbH
Quality control of food products
26 October 2018 | By GERSTEL
Brand name alcoholic and non-alcoholic beverages are unique; each aroma and flavor profile is composed from a wide range of volatile and semi-volatile flavor compounds…
27 September 2018 | By PerkinElmer Inc.
Food authenticity and adulteration testing has taken on a new level of importance with consumers and producers, after recent food adulteration scandals...
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