Food and Beverage Analysis

Dr Sastia Prama Putri of Osaka University, Japan, spoke to LCGC about advances in metabolomics, the need for authentication of high value food products, and the important role of gas chromatography?mass spectrometry in food analysis.

This article considers the use of polysaccharides in food formulation and examines how the data from SEC analysis provides essential supporting information.

To ensure an efficient, reliable, and sensitive determination of all corkiness-related off-flavour compounds in wine samples, the DLR Mosel in Germany has successfully turned to GC–MS combined with stir-bar sorptive extraction.

This article investigates the need for objective beer analysis, detailing how off-flavour GC beer analysis with flame ionization, electron capture, and pulse flame photometric detection provides standardized, easy-to-use, and rapid analysis for global beer quality control.

This article provides examples of the robustness of monolithic HPLC columns and how they can be used to help overcome the inherent challenges presented when analytes are in complex matrices.

UCT, LLC

Agilent Technologies

Biotage GB Ltd

The Column spoke to Ana Maria Garcia Campania about recent food scares and the development of techniques to monitor veterinary drug residues in foods for human consumption.

Diesel exhaust fumes can rapidly degrade the floral odours used by honeybees (Apis melifera) to identify flowering plants, according to results published by scientists at the University of Southampton (Southampton, UK) in the journal Scientific Reports.1

An interview with Hans-Gerd Janssen of Unilever Research and Development Vlaardingen and the University of Amsterdam. Janssen is involved with method development for gas chromatography, liquid chromatography, and mass spectrometry; the development of instrumentation for multidimensional chromatography for food analysis and biomacromolecular characterization; and problem solving and efficient routine analysis of foods (particularly oils and fats). This interview discusses the challenges encountered in the analysis of fats and oils, how multidimensional chromatography can be applied to the analysis, 2D LC for food-related compound analysis, the analysis of natural antioxidants in edible oils, and future steps in his research.

Is "green foodomics" another buzzword or a new direction in food analysis?

Latest events news.

CAMAG Laboratory

Agilent

Malvern Instruments Ltd.

UCT

Is "green foodomics" another buzzword or a new direction in food analysis? To find out more, LCGC spoke to Professor Elena Iba?ez of the Institute of Food Science Research (CIAL) in Madrid, Spain.

Agilent Technologies Inc.

Life Technologies (California, USA) has announced the signing of a five-year collaboration with the Food and Drug Administration (FDA) (USA).

Click here to view the complete E-Separation Solutions newsletter from July 29, 2013.

The Column spoke to Professor Andrea Tapparo, of the University of Padova, Italy, about the use of chromatography to investigate declining honeybee populations.

This article examines the FFF technique with particular reference to the analyses of nanoparticles in food packaging.

Agilent Technologies, Inc

Three scientists from the University of Illinois (Illinois, USA) have detected key compounds in honey using high performance liquid chromatography (HPLC) that can up-regulate detoxification genes. HPLC was performed on ethyl acetate honey samples identifying four compounds that induce detoxification genes, potentially required for the detoxification of pesticides.