Skip to main content
 

Food Quality

 
Advances in Food Analysis

Advances in Food Analysis

This eBook outlines methods to help you achieve faster analysis times and increase sample throughput in your food analyses. Learn about new methods for multiresidue pesticide testing, mycotoxins analysis, fatty acid and edible oil determination, and acrylamide challenges.

 
Analysis of Aroma-active Volatiles in an SDE Extract of White Tea

Analysis of Aroma-active Volatiles in an SDE Extract of White Tea

Find out how simultaneous distillation-extraction (SDE) was used to collect volatile compounds from white tea — a famous Chinese tea that is cooked at boiling point before drinking. 

 
Considering the Alternatives to PFAS in Paper Food Packaging

Considering the Alternatives to PFAS in Paper Food Packaging

Per‐ and polyfluoroalkyl substances (PFAS) have been used in food contact paper and paperboard for decades due to their unique ability to provide both moisture and oil/grease resistance. This article1 reviews the development of PFAS, their use in food service items, and present alternatives to PFAS chemicals for providing moisture and oil/grease resistance in food packaging.

 
Re-evaluation of Polydextrose E 1200 as a Food Additive

Re-evaluation of Polydextrose (E 1200) as a Food Additive

This report deals with the re‐evaluation of polydextrose (E 1200) when used as a food additive by the EFSA Panel on Food Additives and Flavourings (FAF). 

 
Methodologies for Improving the Quality Profiles of Bread

Methodologies for Improving the Quality Profiles of Bread

In this review, the authors focus on the quality profiles of bread, including flavour, rheological, textural and sensorial aspects; on the modalities to assess them; as well as on the conventional and emerging approaches developed so far over the past decades. 

 
Tracking Fruity Thiols in Hoppy Beers

Tracking Fruity Thiols in Hoppy Beers

With the growing increase in popularity of hoppy beers, brewers have been searching for an accurate way to track thiols — the compounds partially responsible for the pleasant fruity aroma. Current methods have typically not been sensitive enough or require the use of potentially harmful substances but now a new automated, solvent-less process to assess thiols at very low concentrations has been proposed.

 
Analytical Strategies for Food Quality and Safety

Analytical Strategies for Food Quality and Safety

This on-demand eSeminar discusses the common problems associated with sample preparation for a variety of food applications. Experts discuss how these have been overcome using a powerful combination of sample extraction and enrichment, with both 1D and 2D GC coupled with mass spectrometry.

 
Automated Aroma Profiling of Wine using Sorptive Extraction with GCGCTOF MSSCD

Automated Aroma Profiling of Wine using Sorptive Extraction with GC×GC–TOF MS/SCD

In this study we demonstrate the implementation of this approach on a multi-functional, cryogen-free platform, for definitive yet affordable aroma profiling of a range of red wines.

 
Iron Copper and Zinc Determination in Wine

Iron, Copper and Zinc Determination in Wine

This application note describes the analysis of heavy metals in wine by Flame AAS following a simple dilution of the sample.

 
 
 
 

Latest News

 
Award for Outstanding Contribution to Food Safety

Award for Outstanding Contribution to Food Safety

AOAC International has just announced Katerina Mastovska, PhD, as the recipient of the 2021 Harvey W. Wiley Award, the Association's highest honour for lifetime scientific achievement.

 
High Growth of Food Safety Testing Market

High Growth of Food Safety Testing Market

The global food safety testing market is predicted to reach nearly US$ 27 Billion by 2026, owing to the continual increase in the number of food-borne disease outbreaks, increasingly stringent regulations on food safety, globalization of food trade and the sustained number of food recalls, among others. 

 
Determination of Paralytic Shellfish Toxins and Tetrodotoxin in Shellfish using HILICMSMS

Determination of Paralytic Shellfish Toxins and Tetrodotoxin in Shellfish using HILIC/MS/MS

This presentation discusses the development of a combined method to ensure the high quality of shellfish, intended for human consumption, using hydrophilic interaction liquid chromatography with tandem mass spectrometry (HILIC/MS/MS) and MassHunter software.

 
EFSA updates risk assessment of phthalate food contact materials

EFSA updates risk assessment of phthalate food contact materials

The  EFSA Panel on Food Contact Materials, Enzymes and Processing Aids   (CEP Panel) has updated its 2005 risk assessments of di‐butylphthalate (DBP), butyl‐benzyl‐phthalate (BBP), bis(2‐ethylhexyl)phthalate (DEHP), di‐isononylphthalate (DINP) and di‐isodecylphthalate (DIDP), which are authorised for use in plastic food contact material (FCM).

 
Latest Mass Spectrometry-based Trends for Identifying and Quantifying Unknown PFAS Compounds

Latest Mass Spectrometry-based Trends for Identifying and Quantifying Unknown PFAS Compounds

In this presentation, leaders of the Ferguson Laboratory discuss a Thermo Scientific™ Orbitrap™ Mass Spectrometer-based method, which captures more meaningful data to demystify unknown PFAS compounds.

 
Safety of lacto‐N‐tetraose (LNT) as a novel food

Safety of lacto‐N‐tetraose (LNT) as a novel food

The EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked by the European Commission to deliver an opinion on lacto‐N‐tetraose (LNT) as a novel food (NF) pursuant to Regulation (EU) 2015/2283.

 
Ultra Fast Mass Spectrometry for the Analysis of Chemical Hazards in Food amp Beverages

Ultra Fast Mass Spectrometry for the Analysis of Chemical Hazards in Food & Beverages

The importance of these state-of-the-art instruments to the analysis of chemical hazards in food will be discussed in the context of the regulatory requirements for the analysis of contaminants in foods and a general overview of chemical hazards in foods.