News & Analysis on Food & Beverage Development & Technology
Disruption in supply chain within the last 12 months has dramatically increased the number of positive samples for acrylamide.
The highly toxic acrylamide (2-propenamide) has been found in certain cooked foods, including fried and baked foods, and is formed from asparagine as a by-product of the Maillard reaction at temperatures above 120 °C.
Check out the complete acrylamide workflow solutions in our free GC-MS application compendium for food safety analysis.
Paid for by Thermo Fisher Scientific
Thermo Fisher Scientific shares how lab professionals in food industry can address regulatory demands with analytical technologies.
Paid for by Thermo Fisher Scientific
Minimize the potential for food supply contamination and reduce risk to handlers and consumers
Reliably detect Vibrio cholerae, V. parahaemolyticus and V. vulnificus in food samples in as little as 9 hours with the highly specific, simple to use Thermo Scientific™ SureTect™ Vibrio PCR Assay.
Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors.
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