Řešení LECO pro Potraviny a nápoje

Designed for Potraviny a nápoje

Řada 828

Řada 828

Makroanalýza spalováním pro analyzátor uhlíku, vodíku, dusíku a bílkovin

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Řada 928

Řada 928

Stanovení makrohodnot pomocí spalování

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Pegasus GC-HRT

Pegasus GC-HRT

Hmotnostní spektrometr GC-TOFMS s vysokým rozlišením

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Pegasus BT

Pegasus BT

Hmotnostní spektrometr s průletovým analyzátorem TOF ve spojení s plynovou chromatografií

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Pegasus GC-HRT 4D

Pegasus GC-HRT 4D

Hmotnostní spektrometr GCxGC-TOFMS s vysokým rozlišením

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Pegasus BT 4D

Pegasus BT 4D

hmotnostní spektrometr založený na době letu GCxGC

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TGA801

TGA801

Termogravimetrická analýza vlhkosti, popela, těkavých látek a ztráty žíháním

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TGM800

TGM800

Termogravimetrický analyzátor vlhkosti

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Poznámky k aplikaci

Zjistěte více s našimi nejnovějšími poznámkami k aplikaci Potraviny a nápoje.

  • Flavor Comparison of Indian Masalas

    Characterizing and understanding specific chemicals associated with aroma and flavors in a complex sample, like masala, can be beneficial for a wide range of purposes in the food, flavor, and fragrance industry. Among other objectives, detailed chemical information can be used for quality control, process optimization, reverse engineering of desired aroma characteristics, and to better understand a product/sample of interest. This application note demonstrates an easy workflow using statistical tools, and how a single GCxGC-TOFMS method can uncover a broad chemical profile that may be relevant to many unanswered analytical questions.

  • Tracking the Chemical Profile of a Food Through the Spoilage Process with GCxGC and ChromaTOF Sync 2D

    In this work, we explore the process of food spoilage by tracking the degradation of tomatoes. While this is a specific look at a tomato, an understanding of general food deterioration is important as spoilage impacts the quality and safety of food products and has significant financial implications. Until a process like this is well understood, evaluating the chemical profile and the changes is generally a non-targeted discovery task. For food spoilage, many of the changes that occur will be reflected in the volatile and semi-volatile components of the sample. The aroma profile of the sample itself changes, and chemical markers of microbial activity are also likely to form. GC and TOFMS are well-established techniques for these types of non-targeted characterizations of volatile and semi-volatile analytes and are well-suited for this type of investigation.

  • Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

    Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

  • Determination of Nitrogen/Protein in Whey and Powdered Dairy Products

  • Enhanced Characterization and Comparison of Thyme Varieties from Different Geographical Origins`

    Pegasus BTX and ChromaTOF Sync Application Note - Thyme Varieties

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Videos

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