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Webcasts

Webinar Date/Time: Tue, Apr 4, 2023 1:00 PM EDT


Preparing for “Closer to Zero”: Best Practices for Food Sample Preparation

Articles

Although milk is considered among the most complete and nutrition-rich natural foods, the concentration of vitamins and minerals in milk can vary depending on a variety of circumstances. Stelios Couris of the University of Patras and the Foundation for Research and Technology-Hellas (Patras, Greece) has been studying the inorganic elemental composition of a variety of milk samples using LIBS and spoke to Spectroscopy about this research.

Analysis of the Inorganic Content of Milk via Laser Induced Breakdown Spectroscopy

Advances in Atomic Spectroscopy

Is ICP-MS instrumentation ready to handle the requirements of AOAC Method 2015.01 for the determination of toxic elements in food—including dealing with interferences? We ran this study to check.

Determination of Toxic Elements in Food by ICP-MS Using AOAC Method 2015.01

Several types of Raman spectroscopy, including Fourier transform (FT)–Raman and dispersive Raman, are well suited to examine and understand the fat compositional heterogeneity in solid foods, identify polymorph or crystallinity, and measure fatty acid saturation.

Raman Spectroscopy in Analyzing Fats and Oils in Foods

We propose a theoretical basis using vis-NIR spectroscopy for the development of an online nondestructive testing system for the quality of Nanguo pear fruit.

Study of Nondestructive Testing of Nanguo Pear Quality Using Vis-NIR Spectroscopy

Software tools for ICP-MS and ICP-OES can help analysts to simplify method setup and reduce the potential for errors.

Analysis of Elements in Snack Foods: A Closer Look at Pepperoni, Rice Noodles, Frozen Dinners, and Pizza

Meat fraud has emerged as a growing concern globally. The adulteration, substitution, or mislabeling of meat products has resulted in negative economic effects, such as unfair competition in the global marketplace, as well as ethical concerns, because consumers want to know what is in the meat they are consuming. Ismail H. Boyaci of Hacettepe University and his team have explored using laser-induced breakdown spectroscopy (LIBS) for protein-based analysis and the identification of meat species. Spectroscopy recently spoke to Boyaci about this work. 

Using Laser-Induced Breakdown Spectroscopy (LIBS) for Protein-Based Analysis and the Identification of Meat Species

Determining the quality of the food we consume is important not just for reasons of safety, but for verifying authenticity as well. Changmou Xu, a Research Associate Professor at the University of Nebraska-Lincoln (UNL), and his colleagues have been exploring methods for food analysis that are rapid but do not harm the environment or the analysts. 

Investigating Food Purity Using Raman Spectroscopy Combined with Machine Learning

Given that grape seed oil has shown beneficial effects for consumers, there is a interest in measuring oil quality and potential adulteration. This study demonstrates an effective near-infrared (NIR) spectroscopy method, using a series of machine learning approaches for wavelength variable selection, to rapidly discriminate grape seed oil adulteration.

Food and Beverage Analysis