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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
  • Analysis of Protosappanin B in Sappan Lignum by Capillary Zone Electrophoresis

    Analysis of Protosappanin B in Sappan Lignum by Capillary Zone Electrophoresis

    Tuesday, September 23, 2014
    Application Note
    Luzhi Sui, Xiangqian Hou, Xinmin Li, Dunqing Wang
    Sappan Lignum, the dried heartwood of Caesalpinia sappan L, has been used as an herbal medicine since ancient times. Sappan Lignum promotes blood circulation; removes blood stasis; reduces swelling, ... read more
  • Optimizing HPLC Sample Preparation

    Optimizing HPLC Sample Preparation

    Monday, February 06, 2012
    Technical Article
    Caitlin Smith
    Sample preparation is an important component for analysis in high-performance liquid chromatography (HPLC)/ultra high-performance liquid chromatography (UHPLC). This article outlines commonly used ... 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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