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  • How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    Monday, November 24, 2014
    Application Note
    Robert G. McGregor, Eric Chiang, Stephanie Shepard
    A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more
  • Pittcon 2013®: Developments in Liquid Chromatography

    Pittcon 2013®: Developments in Liquid Chromatography

    Monday, May 13, 2013
    Technical Article
    Robert L. Stevenson, Ph.D.
    The first commercial liquid chromatograph was probably an amino acid analyzer. These ion exchange chromatographs were so specialized that they had almost no impact on chemical analysis outside of ... read more
  • Advances in Liquid Phase Separation at Pittcon® 2012

    Advances in Liquid Phase Separation at Pittcon® 2012

    Monday, May 07, 2012
    Technical Article
    Robert L. Stevenson, Ph.D.
    Eight years have passed since Waters introduced the ACQUITY UPLC®. This is a long life cycle for a groundbreaking instrument. read more
  • Separation Science Highlights From Pittcon® 2011

    Separation Science Highlights From Pittcon® 2011

    Tuesday, May 10, 2011
    Technical Article
    Robert L. Stevenson, Ph.D.
    At Pittcon® 2011, most new products appeared to be evolutionary, not revolutionary. read more
  • UHPLC’s Seven Year Itch: Quo Vadis?

    UHPLC’s Seven Year Itch: Quo Vadis?

    Tuesday, April 12, 2011
    Technical Article
    Robert L. Stevenson, Ph.D.
    At Pittcon in 2004, Waters (Milford, MA) introduced the ACQUITY UPLC chromatograph with a 15,000-psi Pmax, and the rest of the LC world had to play an intense game of catch-up. read more
  • The Double Life of Structured Fluids

    The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham, Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
  • Food Texture Analysis

    Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
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