Application note: Determination of Pyrrolizidine Alkaloids in Tea using SFC-MS/MS
SFC-MS/MS method for high-sensitivity analysis of 34 PAs in commercial tea samples.
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Whitepapers & Application Notes
Guidebook: Food analytics with NIR & reference methods
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
Guidebook: Techniques used in proximate analysis
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
Application Note: Analysis of Amino Acids in Green Tea
Analysis of Amino Acids in Green Tea Using Automatic Pretreatment Function of Integrated LC System Prominence (TM)-i
Whitepaper – Navigating Change: Why Agility Matters in the Food & Beverage Industry
Shifting consumer preferences are causing producers and manufacturers to rethink current strategies.
Whitepaper: Elemental profiling of Malbec Wines for geographical origin using an Agilent 4200 MP-AES
Red wine produced from the Malbec grape is increasing in popularity in the United States. However, the US is a relatively small producer of the wine compared to Argentina, where it is the most extensively planted grape variety in the country. With rising imports into the US from Argentina there…
Application note: Food authenticity testing with the Agilent 6546 LC/Q-TOF and MassHunter Classifier
False labeling and adulteration are growing problems in food manufacturing, underlining the need for easy-to-use tools for quality control analysis in this industry.
Whitepaper: Analytix Reporter
Welcome to Issue 4 of Analytix Reporter.
Application Note: Automated Extraction-SPE-LC-MS of Antibiotics in Egg
Automated extraction, SPE clean-up and LC-MS/MS determination of 5 antibiotics in egg results in excellent matrix elimination, accuracy and precision.
Application Note: Determination of Pesticides in Tea Automated with FREESTYLE QuEChERS and LC-MS/MS
QuEChERS has become the most important analytical method in routine pesticide labs for food and feed samples. In particular, nearly all types of fruits and vegetables are analysed with this methodology worldwide for several hundred pesticides applied in agriculture.
Application Note: Moisture, Oil and Degree of Brownness in Savoury Snacks
Taste, texture and appearance are all key quality attributes that determine the success of a snack food in the market. Testing of the product during the manufacturing process for moisture, oil, seasoning and color is important to ensure final product consistency and "freshness". In addition, minimizing acrylamide formation in potato…
Application Note: Analyzing 360 pesticides in less than 10 minutes
Contamination of food products with pesticides has been a concern for years due to the risk of acute or delayed health and environmental effects. The world-wide usage of pesticides is increasing, as is exposure to them, and there are also more imports of raw foodstuffs from unknown sources.
Application Note: Extraction of Pesticides from Spices Utilizing a Rapid and Automated Alternative to QuEChERS
The QuEChERS method has been shown to be practical for pesticide clean up and extraction on a number of different sample types and is increasingly being used on more difficult matrices. Unfortunately, this process is a manual, multi-step process that can be time consuming and yield variable results.
Application Note: Five Steps to Maximize Metal Detector Performance
Most food processors require a metal detector to comply with food safety standards and ensure complete product safety and quality. Although your metal detector may be ‘ticking all of the boxes’, if it’s not working to the optimum sensitivity specification, then metal contamination could be passing through your production line,…
Application Note: New EN ISO 6579-1 for Salmonella Detection in the food chain
The International Organization for Standardization (ISO) publishes the EN ISO 6579-1 standard, which specifies a horizontal method for the detection of Salmonella spp. in the food production chain.
