AN 216: Determination of Water- and Fat-Soluble Vitamins in Functional Waters by HPLC with UV-PDA Detection - Dionex Apps note

Separation and Characterization of Macromolecules 11 (SCM-11) will take place from 22–24 January 2025 in Amsterdam, The Netherlands.

Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.

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A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.