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Webinar Review: Is your honey really honey?
The third instalment in Thermo Fisher’s webinar series looks at protecting the integrity of our honey.
List view / Grid view
Liquid chromatography–mass spectrometry (LC-MS)
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The fundamental importance of chemical food safety testing
Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.
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The fundamental importance of mass spectrometry to our food
Naren Meruva, PhD, MBA, Sr. Business Development Manager, Food & Environmental, Waters Corporation discusses exclusively with New Food the importance of mass spectrometry to the food industry.
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Webinar Review: Charged aerosol detection for LC analysis of triglycerides
The third instalment in Thermo Fisher's fantastic webinar series looks at olive oil and detecting extraneous seed oils.
news
Does steaming fish eliminate more cyanotoxins than boiling?
Researchers from the University of Seville show that steaming fish eliminates more cyanotoxins than boiling it
article
Allergen management in the food industry: it’s all about cross-contact and contamination prevention
Food allergies and other food sensitivities are individualistic adverse reactions to foods. The hazard may be defined as the inadvertent consumption of a food allergen by a sensitive individual. In this article François Bourdichon, Food Safety Consultant, and Bert Pöpping, FOCOS discuss true food allergies (reproducible adverse reactions to a…
whitepaper
Technology brief: Highly sensitive analysis of polar pesticides in food matrices
In this whitepaper, Waters discuss how to develop a sensitive LC-MS/MS method for the robust analysis of highly polar pesticides in food commodities without the need of derivatization...
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Issue #3 2016 – Digital version
In this issue: Fibre; Spectroscopy; Food Safety; Chocolate; Sensory Science; Ingredients; Food Authenticity; Certification; and much more...
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Issue #1 2016 – Digital version
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
whitepaper
e-Mag: Top three challenges in external accreditation audits
12 January 2016 | By Romer Labs
In this free magazine for analytical industry professionals, we address the three biggest challenges that labs encounter during the external audit process: traceability, measurement uncertainty and matrix effects...
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Issue #6 2015 – Digital edition
9 December 2015 | By New Food
In this issue: Allergens, Confectionery supplement, Food Fraud, Mass Spectrometry, Microbiology, Dairy Supplement, Food Contamination roundtable, Shelf Life, Energy Efficiency, Application Notes...
whitepaper
Multi-residue analysis of highly polar pesticides in food safety by LC-MS/MS
Food safety laboratories involved in pesticide residue monitoring typically employ a multi-residue LC-MS/MS method for the quantification of an ever increasing list of target pesticides. In this study we present two methods developed for the analysis of a wide range of polar pesticides using the Shimadzu LCMS-8050...
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Issue #6 2014 – Digital edition
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects
In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…
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Mass Spectrometry supplement 2012
13 December 2012 | By José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba
Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal - IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo…
