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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
  • High-Content Analysis Comes Full Circle in Only Eight Years

    High-Content Analysis Comes Full Circle in Only Eight Years

    Monday, April 18, 2011
    Technical Article
    Robert L. Stevenson, Ph.D.
    In eight short years, high-content analysis (HCA) has circled back to its roots, where many practitioners are again using personal instruments. read more
  • Providing Purge Gas for FTIR Systems

    Providing Purge Gas for FTIR Systems

    Monday, April 18, 2011
    Technical Article
    Peter Froehlich, Kim Myers
    While a Fourier transform infrared (FTIR) spectrophotometer provides a number of benefits relative to a scanning IR spectrophotometer,a significant disadvantage of an FTIR system is that the presence ... 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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