The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
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Whitepapers & Application Notes
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
Valerie Pietsch, (Dipl.-Ing., Technical University of Berlin) presents an introduction to high and low moisture extrusion of plant proteins.
GC-MS/O analysis using Sniff & Trap enables concentration of unknown compounds in the ODP for further analysis. An ODP checkout procedure is presented
Fast and effective safety screening for the ready-to-eat meal industry
Food is amongst the most globally traded commodity with an increasing trend as the world's population grows.
Understanding the science behind the health benefits of fermented foods
The rediscovery of yeast strains
How do we address consumer desires for baked goods with a friendlier label, without compromising on taste or quality? Learn more in this infographic.
This application brief will highlight the Solus One Methodology for the testing of Raw Poultry & Meat.
Article: Manufacturers in the Food & Beverage Industry: how can you cope with your fast-moving environment?
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
19 cards on the Kjeldahl method for protein determination. Overview of sample preparation, digestion, distillation, titration and final calculations.
Dairy processors are adapting digital twins, a new solution that enables manufacturers to model production processes and asset performance in a safe, virtual environment.
Food fraud is an increasing and international problem influencing economy, society, health and environment. Food fraud can be defined as an intentional replacement, addition, tampering or misrepresentation of food, ingredients or packaging.
Application Note: Analysis of underivatized amino acids in wines by solid phase extraction and HILIC-MS
Goal: To demonstrate a straightforward and reliable solid phase extraction method to clean up wine for analysis of underivatized amino acids.