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"Foods" resources

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Aroma Compounds Pumpernickel Bread
203-821-667 Aroma Compounds Pumpernickel Bread
Chocolate Aroma
203-821-598 A complete workflow to determine chocolate aroma profiles is explored.
Comparison of Yeast Extracts using GC- and GCxGC-HRT
DA-ISCC15-LPSS-170 Yeast is difficult to study due to chemical and physical complexities of metabolites and wide concentration ranges. High-Resolution GC and GCxGC can provide efficient analysis of these complex samples.
Flavor and Off-Flavor Analysis related to Packaging Issues
401-952-714 Ray Marsili [Marsili Consulting Group] explores how food packaging can impact flavors of products through leaching and other contamination means.
Kjeldahl vs Dumas – How do you Determine Protein?
EU19-04-2023 Explore the differences between the Kjeldahl and Dumas methods and describe the benefits of the latter. We also cover the advantages of the ballast/aliquot principle, provide analytical examples, and conduct a live demonstration, followed by a Q&A...