The content of fat is among the most vital parameters for the quality control of food and feed. Fat provides a substantial contribution to the nutritional value of a product; however, fats like milk ...

The family of electron microscopy techniques have become staple methods for imaging nanoscale objects, including nanoparticles, viruses and proteins. The appeal of electron microscopy as a ...

Manual sampling techniques such as hand scoop and spigot sampling are common methods with food and beverage producers and processors. These convenient and low-cost, direct methods are widely accepted ...

To produce high-quality cement, the mineralogical and chemical composition of raw materials, as well as of intermediate and finished products, needs to be determined. At each stage of the production ...

The Association of Food Officials (AFDO) retail industry partners are invited to participate in the Environmental Sampling Workshop training course at the 2022 Food Safety Summit. The course is ...

Next-generation sequencing (NGS) is increasingly employed to dive deeper into complex biological mechanisms in a myriad of disciplines. But as with most methodologies, the quality of the input ...

Sample preparation is essential when employing chromatography for bioanalytical analysis as system performance will be negatively affected if it is not performed. Preparation methods include protein ...

Atomic force microscopy (AFM) is a very popular analysis tool for 3D surface topology visualization and other measurements on a wide range of materials at nanoscales ...