Food Analysis Blog

Are you looking for a total solution for determining the fatty acid esters of 2-MCPD and 3-MCPD in infant formula? If so, this on-demand webinar delivers a reliable analytical method using an Agilent 8890 GC System with an Agilent 5977B GC/MSD.

This application note demonstrates an improved method showing how Norma Oficial Mexicana (NOM) for agave syrup carbohydrate analysis is executed with a Thermo Scientific Dionex CarboPac PA1-1 mm column using HPAE-PAD in EGC mode.

This application note demonstrates how Thermo Scientific Dionex CarboPac PA300-4µm column allows simplified, high-resolution sorbitol separation and quantification in complex samples.

This application note demonstrates that AOAC Method 2001.02 for TGOS analysis could be successfully executed with a Thermo Scientific Dionex CarboPac PA1-1mm column using HPAE-PAD in Dual EGC Mode.

This application note demonstrates how Norma Oficial Mexicana (NOM) for agave syrup carbohydrate analysis is executed with a Thermo Scientific Dionex CarboPac PA1-1 mm column using HPAE-PAD in EGC mode.

Find out how to detect and quantify 2,4,6-Trichloroanisole (TCA) at levels well below its sensory threshold using HS-SPME for sample preparation and analysis performed with LECO’s Pegasus BT GC-TOFMS system.

In this study, various types of malted rice sake, made from the same manufacturer are analysed for a total of 97 hydrophilic metabolites (e.g. amino acids and organic acids).

In this article, metabolomic profiles of beer were studied and determined using a triple quadrupole GCMS (GCMS-TQ8040) enabling characteristic compounds (e.g. saccharides) to be identified for some types and brands of beer.

This article introduces the use of both LC-MS/MS and GC-MS/MS for targeted metabolomic profiling of wines.

Discover how GC-TOF-MS and GC×GC-TOF-MS technologies can dramatically enhance your applications for food analysis and increase data quality and sample throughput. 

Food testing is an important analytical discipline to characterize the properties of foods and their constituents. Analysts can use different instrument configurations and methods.

The LECO eBook summarizes a large part of LECO’s application work...

Would you like to understand the benefits provided by comprehensive two-dimensional LC techniques, for the separation/identification of complex matrices in food? If so, this presentation from Prof. Luigi Mondello is what you need.