Whitepaper: Fast LECO GC-TOFMS and hydrogen carrier gas
FAST GC-TOFMS and Hydrogen Carrier Gas: An Enhanced Solution for the Analysis of Citrus Essential oils using the LECO BT GCTOFMS
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FAST GC-TOFMS and Hydrogen Carrier Gas: An Enhanced Solution for the Analysis of Citrus Essential oils using the LECO BT GCTOFMS
Nanoparticles in food colouring and anti-caking agents may “damage parts of the human intestine”, according to new research.
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
As research reveals concerns among European consumers around food additives, FoodSaftey4EU releases a social campaign to answer some frequently asked questions on safety, definitions and more.
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
Scientists at NIST in the US are developing new ways to train AI and have tested it by subjecting it to a complex wine exam, which it passed with flying colours.
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
Sweet Victory is developing a chewing gum that it says will stop you craving a sweet hit by blocking sugar receptors on the tongue.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
Does THC have a flavour and how do cannabis food and beverage manufacturers choose which flavours to use? Jay Denniston provides the answers to these questions and many more in an insightful interview with Joshua Minchin.
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.
Aroma compounds are determined in fatty high matrix foods by solvent-assisted SBSE coupled with Liquid Desorption-GC/MS, and sensory notes compared
A new research study suggests that humans possess surprising nutritional intelligence that influences our eating habits...but is the modern food sector making us turn away from our instincts?
When considering the testing processes in food production, most minds will gravitate to laboratory analysis. Here, we find out about another important test – sensory experience and fulfilment – and how it can make or break a product.