This 44-page e-book from Markes International describes how thermal desorption (TD) and related sampling techniques can be interfaced with gas chromatography (GC) for the analysis of volatile and semi-volatile organic compounds (VOCs and SVOCs) in a wide variety of foods and drinks. With attractively-presented, informative examples including comparison of cheese aroma profiles, improving the shelf-life of ready‑to‑eat fresh-cut fruit, and detection of off-odours in drinking water, this guide is a fascinating insight into how modern analytical chemistry is assisting food researchers around the world in making foods and beverages safer and healthier.
This application note describes the pressurized solvent extraction of dioxins and furans from air filter samples (PUF and QFF) using the SpeedExtractor E-914...
The presence of excessive water in plastics adversely affects the performance of polymeric goods which is why water determination is of crucial importance...
