Food, Beverage & Agriculture

Spirit Sampling for counterfeit detection and brand authentication

Is the successful marriage of education and research in the challenging era of the financial crisis a reality or utopia?

Analysis of pottery shards from Teotihuacan reveals ancient alcohol experimentation

Incorrect labeling of foods – sometimes a result of inappropriate or incorrect analysis – can cause needless suffering for people with food allergies. We analytical scientists must step up and change the landscape of food allergen analysis.

Rheology is the science of material flow. It is also a science with a reputation for some fairly daunting mathematics. But look past these first principles and rheology has immediate relevance in formulation which is readily appreciated and easily exploited.

Many of the world’s leading experts came together for the 10th European Pesticide Residue Workshop (EPRW) in Dublin, Ireland, this summer for an international exchange of information and experience.

This application note describes a solid phase extraction (SPE) protocol for the extraction of a range of mycotoxins from dried chili (pimiento) using ISOLUTE® Myco with LC-MS/MS analysis.

A Study Following U.S. EPA Method 8081 Guidelines

Work performed in conjunction with the Institut Pasteur, Paris, France Cations are specifically recognized by numerous proteins. Despite their small size, their specific interactions with highly charged residues allow them to induce significant conformational changes on their binding proteins.

Whey is a by-product of the cheese-making process, and Whey Protein Isolate (WPI) is a dietary supplement and food ingredient created by separating components from milk. It contains a high percentage of pure protein and can be pure enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free. In this application note, a sample of WPI was characterized using the Viscotek TDAmax. The 4 main components in this mixture were separated and individually characterized.