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The Intuvo 9000/5977B GC/MSD system enables rapid screening for pesticides and other contaminants found on the surface of fruits and berries
A team of food scientists and engineers recently received a grant to develop and test a portable sensor technology which aims to quickly detect foodborne pathogens outside of a lab.
Application note: Estimation of beta-sitosterol in milk fat (Ghee) by Agilent 8890 GC and 5977B MS
This application note defines a complete workflow that achieves limits of detection (LOD), limits of quantitation (LOQ), accuracy, and precision
As the UK celebrates the Queen’s Platinum Jubilee, Laura Jackson co-founder of Popcorn Shed, analyses what impact this has on the food and drink sector.
This application describes the Agilent 7890B/7000C and 8890/7010B triple quadrupole GC/MS systems for pesticide analysis in milk and linearity ranges
This application note provides an example of a novel food authenticity workflow that can be used for food classification and detection of food fraud.
In this study, high resolution GC-QTOF data were used to analyse yerba mate extracts of four different brands
Researchers have created an innovative new tool that uses fingerprinting techniques to identify and verify the geographical origins of olive oil.
A digital dietician has been created at Penn State University using VR technology in the hopes of helping people make better dietary choices.
Louisianna Waring of the Vegan Society shares insights for the vegan cat and dog food market – and outlines some areas where consumers might opt for meat-free alternatives.
Learn how the Dumas method differs from the Kjeldahl method in nitrogen and protein determination, as well as the benefits of the LECO 828 and 928 series in food and feed analysis.
University students from Johns Hopkins in the US have created an edible tape that can hold a wrap together, potentially ending messy meals for good.
Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.
Aroma compounds are determined in fatty high matrix foods by solvent-assisted SBSE coupled with Liquid Desorption-GC/MS, and sensory notes compared
