Videos and Webinars Archives

Optimization of Combustion Methods for the Determination of Low-Level Nitrogen/Protein in Food

Combustion techniques for determining nitrogen/protein in foods is gaining popularity due to shorter analysis times, ease of operation, and improved safety characteristics, but it is limited by the amount of sample an instrument is capable of anal...

Automated Thermogravimetric Moisture Determination of Meat and Semi-Solid Food Products

411-525-003 One of the most common moisture determination methods is a manual mass loss on drying using an air oven following the AOAC Moisture in Meat Method (950.46). Lloyd Allen will talk about how an automated thermogravimetric moisture instrument, such a...

Automated Thermogravimetric Determination of Moisture and Ash in Flour

411-525-002 The AOAC Official Method (925.10) Solids (Total) and Moisture in Flour utilizes a manual, air oven, loss-on-drying technique that is widely used in the food industry. AOAC Official Method (923.03) Ash in Flour also utilizes a manual, air oven, los...

Profiling the ester aroma of fruity beers using comprehensive two-dimensional gas chromatography: a comparison of flow and cryogenic modulators

JF-FRUIT-BEER-ESTERS

Comparing Beer Aroma Profiles with GCxGC-TOFMS

GCGC-FOCANT-BEER-AROMAS Investigation of the similarities and differences of two beer aroma profiles using comprehensive gas chromatography and mass spectrometry