Application Note: Ensuring Food Quality and Safety with Elemental Analysis
X-Ray Fluorescence (XRF) spectrometers provide fast and reliable results required for QC/QA
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X-Ray Fluorescence (XRF) spectrometers provide fast and reliable results required for QC/QA
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
A study from North Carolina State University finds some foods have the ability to inhibit a crucial enzyme in the SARS-CoV-2 virus.
In this latest episode of the New Food Podcast, Bethan Grylls speaks with three food experts on the topic of Shiga toxin-producing Escherichia coli (STEC).
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
Free and Total sulfur dioxide in wine are determined using the preprogrammed method, T5 SO2 Wine.
The following application note includes the recommended equipment, procedures and maintenance for accurate pH readings.
Ben Green, Food and Water Divisional Manager UK & Ireland at Alfa Laval, takes a deep dive into why many plate heat exchangers (PHEs) are ‘unfit for duty’.
Hygiena, a global leader in food safety testing, is excited to launch a new addition to its rapid allergen testing line, AlerTox® Sticks Peanut.
Professor Masashi Kunitake, who led to research group, thinks the new method of testing could lead to an increase in value for some foods, and help dictate best practice when it comes to cultivation and production.
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
Most crude oils, both vegetable and animal, become contaminated during cultivation and transport. Modern refining processes are available, however, to prevent process contaminants forming, remove existing ones and preserve micronutrients.
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.