Article Archives

Filter

Hide Filter
  • 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
  • Integrating Microscopy Into the Analytical Scheme: A Pittcon® 2014 Microscopy Review

    Integrating Microscopy Into the Analytical Scheme: A Pittcon® 2014 Microscopy Review

    Monday, February 24, 2014
    Technical Article
    Barbara Foster
    Microscopy is often overlooked at Pittcon®, yet of the 12,000+ scientists who attend, approximately 30% use microscopy in some form (according to ongoing research from The Microscopy & Imaging Place, ... read more
  • EAS 2012—Energizing Analytical Solutions

    EAS 2012—Energizing Analytical Solutions

    Monday, August 27, 2012
    Technical Article
    Cecil Dybowski
    Since its beginnings over half a century ago, the Eastern Analytical Symposium has been “the” place to become energized about the latest developments in analytical technology and methodology. 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
  • <<
  • >>