Contemporary and future advances in food science domain

Capillary electrophoresis in food analysis - part 2

01-Jul-2022 - The reference “Current and Future Developments in Food Science (Volume 2)“ describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation ...

News on fine cocoa flavor

Quickly and precisely determining the flavor profile of cocoa samples

21-Sep-2021 - Because a plethora of flavor compounds contribute to the distinctive taste of cocoa, its composition is difficult to analyze. Now, scientists at the Technical University of Munich (TUM) and the Leibniz Institute of Food Systems Biology (LSB) have developed a new methodology that quickly, easily, ...

5 reasons for using PCR in allergen analysis

20-Apr-2020 - When testing for allergens in food, most laboratories use immunological methods such as ELISA. However, real-time PCR can provide distinct advantages. The polymerase chain reaction (PCR) has established itself as an efficient and reliable analysis method in a wide range of application areas. Many ...