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Departments: New Products

New product announcements for June/July 2013

Features: Which Measuring Device is Better Suited for ‘Soft Solids?’

Exploring the roles of viscometers versus texture analyzers in measuring ‘soft solid’ materials

thumbnail image: thumbnail for: Vinyl- and Latex-Free Protective Wear

Features: Vinyl- and Latex-Free Protective Wear

PolyConversions, Inc. has introduced vinyl- and latex-free VR Protective Wear, which provides protection that is impervious to puncture and cold-crack resistant.

Features: Molecular Detection Assay for E. coli O157 Receives AOAC-PTM Approval

3M Food Safety has received AOAC-PTM Certification (#071202) for its new 3M™ Molecular Detection Assay for E. coli O157 (including H7) from the AOAC Research Institute’s Performance Tested Methods Program.

Departments: The Right Metal Detector at the Right Thym

Dry mix ingredients manufacturer Thymly Producs utilizes a metal detector that "learns" how to read individual products.

Departments: Anatomy of a Metal Detector

Understanding the fundamentals of metal detector layout and operation will enable you to select the correct equipment for a given task.

Features: New Biosensor Could Speed Pathogen Detection

A new nanotechnology-based biosensor now under development is another entry in the ever-growing race to speed the detection of pathogens such as E. coli, Salmonella, and Listeria in food and water supplies.

thumbnail image: thumbnail for: New Beverage Microbiology Tool

Features: New Beverage Microbiology Tool

Currently, most beverage manufacturers test for contaminants using agar petri dishes made in-house or purchase pre-made dishes, which usually have a limited shelf life.

Departments: Microbiology Equipment and Supplies

As food companies struggle to find a profitable balance between making sure that they meet safety and processing regulations and producing products efficiently, microbiology equipment and supplies are increasingly vital to their efforts.

Departments: The Latest in Lab Equipment

As this issue’s Product Focus shows, laboratory equipment for food science and the industry is changing rapidly. As the cover story for our December/January 2009 issue reported, one of the key changes in the lab is the emergence of tools that are more efficient, reliable, and automated, said Purnendu Vasavada, PhD, an extension food safety and microbiology specialist with the University of Wisconsin-River Falls. The lab will also be smaller.

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June/July 2014

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