Join us for Spectroscopy Week: Virtual Users Meeting Research, production and analytical laboratories worldwide rely on spectroscopy and other characterization tools for the rapid development of new innovative materials and the efficient qualitative and quantitative analysis of those materials. This is evident in areas such as forensics, polymers, food & beverage and pharmaceuticals. With these […]
Welcome to the skilled guide on food rheology and extrusion! Here you’ll find a compendium of useful articles and application notes providing expertise on enhancing food properties via rheology and extrusion. Foods can be structurally complex, incorporating emulsions and mixing solids, liquids and gels into a single product. The information in this compendium can help […]
You can correlate the absolute flow and deformation characteristics of a material with processing or application behavior using rheological measurements. Yet the mechanical properties are directly related to microscopic or molecular structure. Combining rheometry with optical or spectroscopic techniques gives you a much better understanding of the material. Find out more by reviewing a compendium […]
Food analytical testing information Ensuring the safety of the world’s food supply is critical. At any point in the process, products may become contaminated and unfit for consumption. Whether you are ensuring regulatory compliance or enhancing nutrition, our food safety testing solutions strengthen the entire food chain so you can deliver the uncompromised food […]
Relevant information for food and beverage analysis Are you interested in regular updates on applications, webinars, events, and up-to-date news about recent innovations and technologies? See below for a sampling of some of the most popular content we’ve provided; valuable information for all scientists involved in food and beverage testing and analysis. These resources cover […]
Reologija uključuje proučavanje mehaničkih svojstava hrane i njihovog protjecanja i deformiranja u različitim uvjetima – lijevanje, hladenje, tijekom vremena itd. Ekstruzija hrane je uspostavljena i vrlo svestrana tehnika za proizvodnju hrane, hrane za životinje, prehrambenih dodataka i okusa. Kliknite na navedeni link kako bi preuzeli dokumente o detaljima primjene reologije i ekstruzije u hrani.
Although we regularly cover bug testing for food safety, we’ve never covered bugs as edible items on Examining Food. However, rising interest in edible insects as novel protein sources means that food industry members, including producers, regulatory officials and allied biotechnology companies, will need to pay attention to ensure consumer safety. Interest in insects as […]