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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
  • LIMS-BPMS Coupling: A Novel Approach for Flexible  End-to-End Workflow Automation in Life Science  Laboratories, Part 2

    LIMS-BPMS Coupling: A Novel Approach for Flexible End-to-End Workflow Automation in Life Science ...

    Monday, August 04, 2014
    Application Note
    Kerstin Thurow, Silke Holzmüller-Laue, Bernd Göde
    This article illustrates the potential of coupling a business process management system (BPMS) and LIMS, was presented in Part 1 of this paper (Am. Lab. 2014, 46[4], 26–9). Part 2 highlights the ... read more
  • Meeting the Challenge of Biological Changes Postsampling

    Meeting the Challenge of Biological Changes Postsampling

    Friday, May 16, 2014
    Application Note
    Marcus Söderquist
    Understanding the role of proteins, peptides, and their post-translational modifications, e.g., phosphorylations, in normal and diseased biological samples is crucial to elucidate in vivo biological ... read more
  • Food Safety Testing and New Technologies

    Food Safety Testing and New Technologies

    Friday, February 03, 2012
    Application Note
    Mukta M. Shukla
    Just as Alexander Fleming’s groundbreaking discoveries on penicillin ushered in a new era of antibacterial agents to extend human lifespans, it was the work of Louis Pasteur that helped introduce the ... 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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