Carbohydrates in Food Products

Automated, high-sensitivity analysis of residual fumigants for food safety testing by multi-step enrichment–headspace–trap (MSE–HS–trap) with GC–MS.

Lipid oxidation generates off-odors in food, edible oils, and fats. DHS or Thermal Extraction-GC-MS/O using Sensory Directed Analysis quickly identifies off-odors.

Outlines an extraction procedure and an optional fluorenylmethyloxycarbonyl chloride derivatization step to allow for the analysis of glyphosate on a C18 column.

identification and quantification of 34 target PFAS at parts-per-trillion levels in pork, plus retrospective analysis of sample data files for other untargeted PFAS.