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Articles by Section - Feature: In the Lab
Listing articles 1 to 10 of 69
Features: Sample Preparation Selection
Typically regarded as the bottleneck in the analytical laboratory, sample preparation can be conducted more smoothly by assessing the strengths and drawbacks of three common used approaches in food safety—LLE, QuEChERS, and SPE
Features: Vegetable Oil Analysis
Exploring the use of SFC in combination with ELSD to determine triglyceride composition of vegetable oils
New instrumentation that improves speed and accuracy, and novel approaches that leverage better equipment are driving advances of analytical methods
Pathogens can be detected in enriched food and food process samples with the combined help of isothermal DNA amplification and bioluminescence detection technologies
Departments: New Reference Method for Mycotoxin Analysis
Stable isotope-labeled internal standards offer solutions to the technology’s limitations.
Departments: Good Weighing Practices for the Food Industry
Increase productivity and safety by implementing consistently accurate weighing processes
Real-world examples demonstrate how testing can resolve contamination issues
The analytical technique is increasingly being used to ensure compliance with stringent global legislation.
Departments: Age of Automation to Transform Food Labs
Leverage technology and technique to terminate threats to the food supply.
Departments: Keep Your Food Lab Pest-Free
How a complete, proactive program assures a sanitary facility.