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Fraud & Authenticity

 
ON-DEMAND WEBINAR Food Authenticity and the AOAC International Standards and Methods Program

ON-DEMAND WEBINAR: Food Authenticity and the AOAC International Standards and Methods Program

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 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.

 
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.

 
Mass Spectrometry in Authenticity Testing and Allergen Detection Novel Approaches from Food Proteomics

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 lactoNtetraose 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.

 
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.