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.
List view / Grid view
Whitepapers & Application Notes
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.
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.
Determination of 208 pesticide residues and their metabolites in foods using Oasis PRiME HLB and Xevo TQ-GC
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.
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.
In this application note, bioMérieux discuss the revolutions happening in food safety laboratories and the exciting changes ahead.
A robust and sensitive method for the direct analysis of polar pesticides in food and environmental samples without derivatisation
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.
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!
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
Quality control of food products
Analysis of beverage samples using thin film solid phase microextraction (TF-SPME) and thermal desorption GC/MS
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…
Food authenticity and adulteration testing has taken on a new level of importance with consumers and producers, after recent food adulteration scandals...
Determination of quality parameters of crude palm oil using near-infrared spectroscopy and multivariate analysis
Edible oils are an integral part of human diets; being used in virtually all types of culinary practices...
Acrylamide is an amide-type organic compound that can be formed by cooking or processing food at elevated temperatures (especially starch-rich compounds such as potatoes and cereals)...
By combining Stir Bar Sorptive Extraction (SBSE) and Solvent-Assisted (SA)-SBSE with LVI-GC/MS, a full range of Beverage flavors can be determined...