Solutions LECO pour Nourriture et boisson

Conçu pourNourriture et boisson

Série 828

Série 828

Analyse de macro-combustion pour le déterminateur de carbone, d’hydrogène, d’azote et de protéines

Explorer Série 828
Série 928

Série 928

Détermination de Marco par combustion

Explorer Série 928
Pegasus BT

Pegasus BT

Spectromètre de masse à temps de vol pour chromatographie en phase gazeuse

Explorer Pegasus BT
Pegasus BT 4D

Pegasus BT 4D

Spectromètre de masse à temps de vol CGxCG

Explorer Pegasus BT 4D
TGA801

TGA801

Analyse thermogravimétrique de l’humidité, des cendres, matières volatiles, de la perte au feu

Explorer TGA801
TGM800

TGM800

Analyse Humidité par thermogravimétrie

Explorer TGM800

notes d’application

Apprenez-en plus avec nos dernières notes d'application Nourriture et boisson.

  • Flavor Comparison of Indian Masalas

    Characterizing and understanding specific chemicals associated with aroma and flavors in a complex sample, like masala, can be beneficial for a wide range of purposes in the food, flavor, and fragrance industry. Among other objectives, detailed chemical information can be used for quality control, process optimization, reverse engineering of desired aroma characteristics, and to better understand a product/sample of interest. This application note demonstrates an easy workflow using statistical tools, and how a single GCxGC-TOFMS method can uncover a broad chemical profile that may be relevant to many unanswered analytical questions.

  • Tracking the Chemical Profile of a Food Through the Spoilage Process with GCxGC and ChromaTOF Sync 2D

    In this work, we explore the process of food spoilage by tracking the degradation of tomatoes. While this is a specific look at a tomato, an understanding of general food deterioration is important as spoilage impacts the quality and safety of food products and has significant financial implications. Until a process like this is well understood, evaluating the chemical profile and the changes is generally a non-targeted discovery task. For food spoilage, many of the changes that occur will be reflected in the volatile and semi-volatile components of the sample. The aroma profile of the sample itself changes, and chemical markers of microbial activity are also likely to form. GC and TOFMS are well-established techniques for these types of non-targeted characterizations of volatile and semi-volatile analytes and are well-suited for this type of investigation.

  • Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

    Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

  • Determination of Nitrogen/Protein in Whey and Powdered Dairy Products

  • Enhanced Characterization and Comparison of Thyme Varieties from Different Geographical Origins`

    Pegasus BTX and ChromaTOF Sync Application Note - Thyme Varieties

Afficher les autres notes d’application

Vidéos

Guarda i nostri video più recenti su Nourriture et boisson.