Fraud & Authenticity
|ON-DEMAND WEBINAR: Food Authenticity and the AOAC International Standards and Methods Program
04 Jun 2020
AOAC International, together with Food Analysis and Separation Science, offers an on-demand webinar focusing on its standards and methods program created to identify analytical tools to better locate and characterize adulteration of foods.
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|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.
|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.
|Mass Spectrometry in Authenticity Testing and Allergen Detection: Novel Approaches from Food Proteomics
Learn more about food proteomics and how analytical approaches based on this discipline can help with allergen detection. Professor Jens Brockmeyer provides an interesting overview.
|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 & 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.
|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.