Food Analysis

Food analysis is a diverse and interdisciplinary field of research that has significant health, societal and economic impacts.

The discipline aims to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception and nutritional value.

Food analysis is particularly complex due to the intricate food system, which includes key physicochemical and biological characteristics of raw materials, potential existence of microorganisms, different contaminants and additives, and the processing techniques used.

12054435 - control safety of food additives in chemical lab

Use Of FT-IR In Food Adulteration

September 7, 2016 smitsa 0

Analytical techniques come and go but Fourier Transform-Infrared (FT-IR) Spectroscopy has been in the toolbox for over 30 years. It may well be because it […]

Smiling friends eating pizza and drinking beer at restaurant or pub

The Texture Of Food

February 2, 2016 smitsa 0

The way a food feels in the mouth, the crunch, the munch, the bite, the swallowing has an enormous bearing on how we perceive a […]

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Near-Infrared (NIR) Spectroscopy in Postharvest Quality Assessment of Fruits and Vegetables

October 8, 2015 smitsa 0

Postharvest quality management of fruits and vegetables is crucial for maintaining the shelf life, nutritional content, and consumer appeal of fresh produce. Near-infrared (NIR) spectroscopy […]

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Melamine Detection

June 23, 2015 smitsa 0

Recent scandals involving adulteration of critical food products with dire health consequences need look no further than the addition of melamine to infant milk powder. […]

Vegetables, source of dietary fibre and starch.. measurement of total starch and resistant starch.

Measurement of Starch and Resistant Starch

May 5, 2015 smitsa 0

Starch is an important storage carbohydrate in plants and a critical nutritional source of sugars for animals. Resistant starch is measured because it is an […]

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Seasonings By Electronic Nose

October 15, 2014 smitsa 0

When we make chicken fajitas or a simple stir-fry, the seasoning is everything to the taste of the product. The most bland piece of meat […]

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LAMP Assay Speeds Up Detection Of Troublesome Yersinia

June 5, 2014 smitsa 0

A LAMP Assay has been developed which rapidly detects a troublesome food pathogen called Yersinia. The gram negative rod, bacterium Yersinia pseudotuberculosis has been a troublesome pathogen […]

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Antioxidant Methods And Measures

May 13, 2014 smitsa 1

The measurement of antioxidant capacity is one of the key analytical measures in the assessment of food ingredients with potential health benefits. Many methods are available […]

The Gerber Method and the Babcock method. A milk drop just as it enters the milk.

The Gerber Method And Babcock Method For Measuring Fat Content In Milk

January 2, 2014 smitsa 1

♦ The Gerber and the Babcock methods are still the standard methods for measuring fat content in milk. Measuring the fat content of milk is […]

Spaniel dog with head on table hoping to eat a fairy cake.

The Electronic Nose

February 27, 2013 smitsa 0

It seems like science fiction to think that it was possible to mimic either the tongue or nose in terms of being able to distinguish […]

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Why Surface Tension Impacts Food Science

November 22, 2012 smitsa 0

Surface tension is a phenomenon which explains why some objects will float on the surface of a liquid even though they are denser than that […]

Stevia plants with small white flowers.

Analysis Of Steviol Glycosides

October 4, 2012 smitsa 2

Stevia (collectively the steviol glycosides), is now permitted for use as a sweetener in a host of products as in table-top products within the EU. One of […]

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Synchronous Fluorescence: Measurement Of Riboflavin And Folic Acid In Beverages

November 14, 2011 smitsa 0

Measuring riboflavin and folic acid simultaneously in beverages can be difficult to achieve but research using synchronous fluorescence has recently been successful (Wang et al., 2011). […]

A pair of scientists conducting an experiment. The man sits over a computer whilst a woman scientist is viewing a pipette reading. Coloured test-tubes sit on the table.

Fluorescence Polarization Immunoassay (FPIA)

October 4, 2011 smitsa 1

Immunoassays have become highly important weapons in the detection of allergens, drugs and other problematic components in various food stuffs. They are so sophisticated now, they have become […]

Food quality control expert inspecting a meat specimen in the laboratory. A classic case of food analysis.

The TBARS Method

July 27, 2011 smitsa 2

The TBARS method is an assay for measuring the end products of lipid peroxidation or more specifically malondialdehyde (MDA) need not cause controversy but it […]

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Gas Chromatography

July 14, 2010 smitsa 0

Gas chromatography (GC) is a powerful analytical technique used in chemistry to separate and analyze the components of a mixture based on their volatility and […]

Fish bone skeleton symbol vector icon design.. Measurement of collagen content of fish.

Measurement Of Collagen Content In Fish

January 23, 2010 smitsa 1

The eating quality of fish is very much dependent on a number of factors especially collagen content which has a direct influence on the texture […]

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What Is Liquid Chromatography-Mass Spectrometry?

July 30, 2009 smitsa 0

Liquid Chromatography-Mass Spectrometry (LC-MS) is a powerful analytical technique combining the capabilities of physical separation obtained using liquid chromatography coupled to analysis of mass of […]

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Rheology and Rheometers

June 20, 1996 smitsa 0

Rheology is the study of how materials deform and flow under the influence of applied forces or stresses. Several mathematical equations are used in rheology […]

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