Food, Beverage & Agriculture

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and emulsion stability. Thus, a knowledge of the particle size is critical in defining the functionality and taste of different food emulsion products. Here we show how laser diffraction can be used to measure and understand the changes in size that occur during production and storage of dairy products. This in turn can lead to a better understanding of how product formulation and performance are linked.

Quantifying Nanoparticle Concentration and Size to Optimize Filtration Processes

Liisa Otama describes how discrete analyzer technology has moved from the clinic to the beer industry.

Then & Now, with Nuria Cortés-Francisco from the Laboratori Agència de Salut Pública of Barcelona.

How stronger ties between analytical chemists and biological science researchers improve food analysis

10 reasons for polymer characterization scientists. Gel-permeation chromatography (GPC) is an essential tool for the characterization of polymers. It allows polymer scientists to tailor a polymer’s properties to its end use requirements by controlling its molecular properties, since the two are inextricably linked.

Nanoparticle Tracking Analysis (NTA) has found use in a variety of investigations researching the toxicity and environmental impact of nanoparticles. Here we discuss various publications in which NTA has been used to measure particle size and concentration of nanomaterials in waste water.

Three experts share their views on gas chromatography-vacuum ultraviolet (VUV) detection

On more reproducible and productive analytical workflows in the beverage industry.

Whether testing tomatoes or assessing wine spoilage, analytical science is key to consumers.